Baby's Vichyssoise (White Leek Soup)
A Nice Springtime Soup
Leeks are traditionally introduced to French children at a young age. Mild yet savory, young white leek tips (the only kind you should use for this soup) are more digestible than their older, greener versions. For older children, increase the amount of potato and decrease the amount of pear, creating a potato-leek soup that is similar in spirit to the classic French vichyssoise.
This soup has become comfort food for us, and we often serve it on cold winter evenings. In the summer, it can be eaten at room temperature or even chilled.
Steam (if you have a pressure-cooker) or simmer the potato and leek in water to cover (about 1½ cups) until tender (6 to 7 minutes), adding the pear in the last 2 to 3 minutes. Drain, saving the cooking water (you'll need between ¾ and 1 cup).
Blend the vegetables with honey (or maple syrup), adding cooking water until the desired consistency is achieved.
Note: For younger babies, you can eliminate the potato. They will love the pear-leek combination all by itself (it has the consistency of applesauce).
Tip: Too much potato will overpower this soup, making it bland. Big chunks of potato may lead to a "gluey" mixture, so chop finely and don't overcook.
Recipes from: FRENCH KIDS EAT EVERYTHING by Karen Le Billon; Published by William Morrow, An Imprint of HarperCollins Publishers
Main Ingredients: potato, leeks, honey, maple syrup
More Info: Kid Friendly