lee
k & po
tato s
ou
p
(ser
ves
4)
150
g lee
ks, t
rim
med
150
g po
tat
oes
, pee
led
2 veg
eta
ble o
r chick
en s
tock c
ub
es
800
ml w
ate
r
sal
t and p
ep
per t
o tas
te
Ble
nd t
he l
eek
s and p
ota
toe
s for a c
oup
le o
f sec
on
ds (yo
u wan
t the
m lum
py, n
ot m
ushy
).
Tra
nsf
er t
o a pan
, and a
dd t
he w
ate
r and s
tock c
ub
es. B
rin
g to t
he b
oil, s
tir
rin
g, r
edu
ce t
he h
eat
,
cov
er t
he p
an a
nd s
im
mer f
or 2
0 minu
tes
. Let t
he m
ixt
ure c
oo
l for a
bo
ut 3
0 minu
tes
, the
n ble
nd
at h
ig
h spee
d, t
ill i
t’s sm
oot
h and s
ilk
y. R
etu
rn t
he m
ixt
ure t
o the p
an a
nd h
eat t
o ser
vin
g
tem
per
atu
re (
don
’t l
et i
t bo
il). T
aste
, ad
just t
he s
eas
oni
ng
, and s
erv
e wit
h crus
ty b
rea
d.
may
onn
aise g
rib
ich
e
We w
ere r
elu
cta
nt t
o inclu
de a r
eci
pe f
or m
ayo
nna
ise
, bec
aus
e of t
he h
eal
th h
aza
rds ass
oci
ate
d
wit
h raw e
gg
s.
Ins
tea
d, w
e’v
e com
e up w
ith t
his r
eci
pe f
or g
rib
ich
e, w
hich us
es h
ard b
oile
d eg
g yolk
s, s
o it’s
saf
e.
It’s a
lso e
xtr
em
ely t
ole
ran
t to ch
ang
e, s
o you c
an m
ake i
t wit
h a wh
ole r
ang
e of i
ng
red
ien
ts t
o
sui
t you
r ow
n tas
te.
grib
ich
e –
bas
ic
2 har
d bo
ile
d eg
gs
2 sha
llot
s/1 sm
all o
nio
n/2 sp
rin
g oni
ons
250
ml v
eg
eta
ble o
il
2 tsp D
ijo
n mus
tar
d
25 m
l win
e vin
eg
ar
1 go
od s
ize
d ghe
rki
n
1 tb
sp fre
sh
/½ t
sp dri
ed t
arr
ag
on
1 tb
sp fre
sh
/½ t
sp dri
ed p
ars
ley
sal
t & pep
per
•
C
rack t
he h
ard b
oile
d eg
gs, a
nd s
ep
ara
te t
he y
olk
s and w
hit
es. R
oug
hly ch
op t
he w
hit
es a
nd
put t
hem i
nto a b
ow
l. F
ine
ly ch
op t
he g
her
kin a
nd s
hall
ots a
nd a
dd t
hem t
o the b
ow
l
•
P
ut t
he y
olk
s, m
usta
rd
, vin
eg
ar, t
arr
ag
on
, par
sle
y, a
nd a g
oo
d pin
ch each o
f sal
t and p
ep
per
int
o the ju
g ble
nd
er. F
it t
he li
d, a
nd t
urn t
he sp
eed c
ont
rol t
o P for a c
oup
le o
f sec
on
ds.
•
N
ow y
ou n
eed t
o tak
e car
e – you h
ave t
o dri
zzl
e oil i
nto t
he ju
g slo
wly
, wit
hou
t rea
lly
rem
ovi
ng the
lid
, a
nd
wit
hout l
ett
ing
the
ing
red
ien
ts e
sca
pe.
•
P
ut t
he o
il i
nto a sm
all ju
g or b
ott
le – s
om
eth
ing y
ou c
an c
ont
rol t
he fl
ow o
f oil w
ith
.
•
Tu
rn t
he sp
eed c
ont
rol t
o bet
wee
n 1 and 3
.
•
R
em
ove t
he li
d fro
m the ju
g, h
old i
t on t
op o
f the ju
g wit
h on
e han
d, h
old t
he o
il c
ont
ain
er i
n
the o
the
r han
d. N
ow li
ft t
he s
id
e of t
he li
d a bit
, and d
riz
zle t
he o
il s
low
ly i
nto t
he b
len
der
, as
if y
ou w
ere m
aki
ng m
ayo
nna
ise
.
•
W
hen t
he o
il’s d
on
e, t
urn t
he sp
eed c
ont
rol t
o 0, a
nd r
em
ove t
he ju
g fro
m the d
riv
e. U
se a
woo
den sp
oo
n to r
em
ove a li
ttl
e and t
aste i
t, t
hen a
dd s
alt a
nd p
ep
per t
o ad
just t
he t
aste
.
•
F
it t
he li
d, p
ut t
he ju
g on t
he d
riv
e, a
nd t
urn t
he sp
eed c
ont
rol t
o P for a c
oup
le o
f sec
on
ds.
•
R
em
ove t
he ju
g, a
nd a
dd t
he c
ont
ent
s to t
he b
ow
l con
tai
nin
g the e
gg w
hit
e, g
her
kin
, and
sha
llot
s. S
erv
e wit
h sal
ads
, fish
, or ch
ick
en
. It’ll k
eep i
n the f
rid
ge f
or a
bo
ut a w
eek
.
•
F
rom t
he b
asic g
rib
ich
e, y
ou c
an m
ake a s
ub
sti
tut
e for m
ost m
ayo
nna
ise
-ty
pe s
auc
es.
•
If y
ou w
ant t
o firm i
t up a b
it, y
ou c
an us
e a thi
rd e
gg y
olk
. If y
ou w
ant i
t smo
oth
er, p
ut s
om
e/
all o
f the s
hall
ots
, ghe
rki
n, e
gg w
hit
es i
nto t
he b
len
der a
t the e
nd
.
alm
ost
may
onn
aise
may
onn
ais
e is e
gg
s, a
cid
, and o
il, s
o rem
ove t
he t
arr
ag
on
, mus
tar
d,
sha
llot
s, g
her
kin
, for a m
ore m
ayo
nna
ise
-st
yle t
aste
.
nearl
y ré
mou
lad
e
rém
oul
ad
e is m
ayo
nna
ise w
ith m
usta
rd
, so r
ein
sta
te t
he m
usta
rd
,
and m
ayb
e on
e of t
he s
hall
ots
clo
se to a
io
li
aio
li is m
ayo
nna
ise w
ith g
arli
c, s
o rep
lac
e the s
hall
ots
, ghe
rki
n, a
nd
mus
tar
d wit
h a cou
ple o
f gar
lic cl
ove
s
no
t qu
ite t
art
are s
auce
tar
tar
e sau
ce i
s not u
nlik
e may
onn
ais
e wit
h cap
ers a
nd g
her
kin
, so
rep
lac
e the s
hall
ots a
nd m
usta
rd w
ith c
ap
ers
5
