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
