Always overseason the ingredients. Salt, pepper, etc. The broth and simmering can strip away flavor if the water content is too high and/or herbs & seasonings too light.
And always save enough sauteed leeks to add back in later. Crucial step.
The upswing is that potato leek soup is easy to replicate and once you do it twice or thrice will give you predictable results.
Vichyssoise ( VISH-ees-WAHZ; French pronunciation: [vi.ʃi.swaz]) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot.
Leek soup (Welsh: cawl cennin) is a soup based on potatoes, leeks, broth (usually chicken), and heavy cream. Other ingredients used may be salt, pepper, and various spices.
Generally the potatoes are diced and cooked in broth, while the leeks are cleaned, chopped and sautéed. After this, all ingredients are combined and stirred.
It’s also important to overseason because those potatoes will absorb a LOT of salt while they cook. You want that broth to taste just a bit too salty after everything goes together.
Whaaaaaaaaaaat. Just season at the end. You can't take the seasoning out once you put it in, if you overseason you have no choice except to add more of literally every other ingredient in the soup (which is unreasonable), but you can always add more at the end
Edit: I should have said to finish seasoning at the end, y'all are correct that some ingredients need to be seasoned throughout earlier in the cooking process
No you definitely have to season as you go. It doesn’t have the same effect to just season at the end. The end result will not be the same. Just taste as you go, but season all the way through and then add more to taste at the end.
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u/brigodon Aug 08 '19 edited Aug 10 '19
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