I first came across this classic soup, created by Auguste Escoffier, whilst in Southeast Asia. I was catering a 14-day cruise, requiring 56 different soups. I was running out of ideas, so I asked the ship’s Executive Chef if he had an additional soup for me, so he suggested this.
The soup is named in honor of the Malakoff Redoubt, a strategic fortress captured during the Crimean War.
So here it is for you.
Ingredients
- 7 oz White leeks, sliced
- 2.5 oz Butter
- 15 oz Potatoes, peeled and quartered
- 1.6 lb. Tomatoes, peeled, deseeded, and chopped.
- 4.5 Cups vegetable bouillon (with extra available to adjust consistency).
Method
- Sweat the sliced leeks in the butter until soft.
- Add the potatoes, tomatoes, and bouillon. Simmer gently
- until the vegetables are tender.
- Liquidize the soup until very smooth.
- Stir in the extra bouillon if required.
Garnish
- 4.5 oz fresh baby spinach leaves
- Finely shred and blanch the spinach leaves briefly, then
- gently stew them in a little butter. Stir the stewed spinach
- into the hot soup just before serving
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
