Year – round, regardless of the season, even when the sweltering heat of summer prevails, I have an unwavering affinity for soup. Some may find this peculiar, yet a truly outstanding bowl of soup makes it all worthwhile. However, it’s not just any soup that can capture my taste buds; it must be so delectable that I’m compelled to scrape every last drop from the bowl.
When I first heard about Queen Victoria’s favorite soup, which requires only four ingredients, I was filled with doubt. Could something so straightforward in its composition genuinely be that exceptional? But after giving it a try, I was completely won over; this recipe has firmly secured its place in my collection.
The Rich History Enveloping the Soup
As detailed in Tom Parker Bowles’ cookbook Cooking & the Crown, Queen Victoria was particularly fond of Potage Parmentier, a sumptuous French potato – leek soup. The dish owes its name to Antoine – Augustin Parmentier, an 18th – century pharmacist who played a pivotal role in popularizing potatoes throughout France. One might wonder, with just potatoes, leeks, butter, and broth as its components, how could this soup become a royal favorite? The answer lies in the cooking process.
Unveiling the Steps to Craft Queen Victoria’s Soup
Through extensive research of various renditions, I discovered a crucial aspect: sautéing the leeks in butter is of utmost importance. Here’s a step – by – step guide to how I prepared it:
Sauté the Leeks: Melt 3 tablespoons of butter in a pot. Then, add 2 sliced leeks that have been thoroughly rinsed to eliminate any grit. Cook them over low heat, stirring frequently, until they turn soft.
Add Potatoes and Broth: Toss in 3 peeled and diced russet potatoes, and then cover them with low – sodium chicken broth.
Simmer and Blend: Bring the mixture to a boil, then reduce the heat and simmer it, partially covered, for 30 minutes, or until the potatoes are tender. Once done, blend the soup until it reaches a smooth consistency.
Serve and Savor: I garnished my serving with chives, a splash of cream, and some homemade croutons. While the croutons are optional, they add an extra layer of deliciousness.
A Soup Fit for Royalty
This soup exceeded my expectations. It was creamy, yet light, and brimming with flavor. Unlike many other potato soups that can feel heavy, this one had a delicate and refined taste. The leeks imparted a gentle sweetness, and the texture was as smooth as velvet. Interestingly, the flavor seemed to intensify and improve the longer it sat.
Today, this soup has become a staple in my kitchen. It’s clear that Queen Victoria had an impeccable palate. And if I ever have the opportunity to entertain royalty, I would have no hesitation in serving them this magnificent soup.
Related topics:
6 Top Korean Chefs’ Favorite Comfort Foods in Seoul
Hidden Gem in Cheras: Ipoh-Style Hor Fun and Kaya Toast
Woman Jailed and Fined for Selling Food to Non-Fasting Muslims
