Potage aux Pommes de Terre et Poireaux

A la Julia Child, avec Bruschetta a la Alton Brown.

Ingredients

For soup:

• 1 leek
• 1 onion (small)
• 3 large potatoes (5 c. potatoes)
• 3 c. water
• 2 bouillon cubes
• salt and pepper
• 1/4 c. Marsala
• 2 tsp olive oil
• about 1/2 c. milk (skim)
• cheese (we used Jarlsberg)
  

For bruschetta:

• 1 small loaf French bread
• a few T. olive oil
• shallot salt

Methodology

1. Wash and cut up all the veg. Cut them fairly small.
   
2. Saute the onion and leek in olive oil until they start to brown, then deglaze the pan with Marsala. When this is done and the water is hot, add the leek and onion mixture and the potatoes.
   
3. Cover pot and let it cook for about 10 min, until the potatoes are tender.
4. Puree some of the soup with a blender or immersion blender.
5. Cut the bread into small slices on the bias and stick under the broiler. Make sure the rack is close to the top, otherwise this will take forever.
6. When the bread has started to brown, flip it and go another 1-1.5 minutes.
7. Remove from oven, brush bread with olive oil, sprinkle with shallot salt.
8. Serving suggestion: put cheese on top of soup, then put a bruschetta on top. Mmm.

Notes

• Quite successful and simple. The onions plus the shallot salt was very nice. Although I overcooked the bruschetta a little (they got a bit overly brown) they were still very tasty.