The Bonding Soup

Winter — Chapter Three.

I observed the leeks at the market for days.

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What about poireau? Nobody cares about poireau?
He can actually play a huge role in all this —
A bridge between a French garden and Kyoto’s umami.

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The Actors

• 2 leeks
• 1 onion
• 3 garlic cloves
• 1 potato
• Green peas
• Olive oil
• Salt
• Soy sauce
• Trumaric
• Dill and persil

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The Story

In a large pot, heat some olive oil and sauté the chopped onion, garlic, and well-washed leeks. Be mindful, they can be tricky to clean.

Salt and turmeric are next to go in. A teaspoon is enough, but of course, it depends on your taste. It’s a good antioxidant, so don’t worry about a little excess.

Then add the green peas and pour in enough water to cover the vegetables.
Let it simmer for un quart d’heure (15 min).

If your peas are already cooked, you can add them last; the soup doesn’t take long to cook anyway.

Finally, hors feu, add the European touch with persil and dill.
Finish with the Asian note of soy sauce.
All done

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The Curtain Call

Enjoy it with white rice topped with fried egg.

Or with Pommes1and bread.

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Epilogue

The soup traveled from the pot to our hearts.

Do I need a new bowl for every new soup?

1. German French Fries ↩︎