Published
Culinary trainer Jean Michel Fraisse from the French Culinary School in Asia demonstrates how to prepare the classic French potato and leek chowder.Soup:
250g leek (white part only)
15g butter
1 litre chicken stock
250g potato, diced
100ml cream
1 tablespoon white wine vinegar
salt and pepper to taste
Herb Oil:
1 bunch basil, coriander or parsley
150ml olive oil
250g leek (white part only)
15g butter
1 litre chicken stock
250g potato, diced
100ml cream
1 tablespoon white wine vinegar
salt and pepper to taste
Herb Oil:
1 bunch basil, coriander or parsley
150ml olive oil
- Category
- Makanan - Food
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