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Peel, clean and chop the leeks - discarding the dark green tops. Peel and quarter the potatoes. Heat the olive oil into a soup pot on medium heat.
Add the garlic and the leeks for soup (the 5 leeks). Sautée the leeks for 5 minutes until they start to become translucent. Stir frequently, you don't want them to burn.
Add the fleur de sel. Pour in 8 cups of water and add the anise seed the potatoes. Allow to simmer for 30 minutes, stirring occasionally until the potatoes are soft.
Taste the broth - add an additional pinch of salt or pepper if needed. Mix the soup with the immersion blender.
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