Simple Soups: Noodle-Cabbage and Potato-Leek

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After some decadent meals over the holidays, the last few days have been more peasant-like, with lots of simple soups.

I had some Japanese noodles in my fridge, so on Sunday, I made a simple noodle soup, with napa cabbage, slices of filet mignon in a vegetable broth, topped with sriracha sauce. I kind of made this up as I went, so there's not much of recipe for this one.

Then on Monday, the husband and I tried a Julia Child recipe, her potato leek soup. Very simple. Surprisingly so. And even though I liked it, I felt that it could have been even better with some thyme or garlic.

Julia Child's Potato Leek Soup
3 tbsp of butter
3 tbsp of flour
3-4 cups of diced peeled potatoes (1 lb.)

3 cups thinly sliced leeks, including the tender greens
2 quarts hot water
1 tbsp salt, pepper to taste
6 tbsp heavy cream
3 tbsp minced chives or parsley

1) Melt butter, stir in leeks, cook for 5 minutes. Add flour and stir for 2 minutes, cooking it without browning it.
2) Gradually beat in one cup of water, then add the remaining water, salt and pepper, and potatoes.
3) Bring to a boil and simmer for 40 minutes or so, partially covered.
4) Mash vegetables, add cream, simmer for a couple more minutes, adjust seasoning, and sprinkle pasley or chives.

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