Remy and Emile

Inspired by

Ratatouille

Ratatouille is about a rat with a dream. Following a TV chef’s mantra that “anyone can cook”, Remy the rat accidentally meets Linguine, a cleaner at Chef Gusteau’s restaurant and the two learn to cook together helping restore the restaurant to its former glory.

There are many dishes made in Ratatouille and whilst the name of the movie is Ratatouille, there’s a scene at the beginning of the movie which has Remy making what looks to be a Leek and Potato Soup. He adds many flavours, most unrecognisable however given the colour of the soup towards the end, and a hint at leek and potato ingredients, the flavours seem fitting. Vichyssoise, a potato soup with leeks, onions, chicken stock, and cream originated in 19th century Vichy, France which ties on with the French location film.

Remy the rat
Auguste Gusteau
Linguini
Anton Ego
Collete
Skinner

Remy’s Soup

Yields2 ServingsDifficultyBeginner
Prep Time10 minsCook Time20 minsTotal Time30 mins

This recipe uses a food processor to puree the vegetables giving a thick soup consistency. If you choose to make the dish without a food processor, the dish will still be edible, but your vegetables will be soft instead. You may also wish to simmer for longer to soften the potatoes and leek.

This dish is a vegetarian meal. You can make it began by replacing the cream for a lacto-free alternative. I always choose a sunflower oil butter, so you can also add your own butter of choice.

To the side, I buttered some freshly baked ciabatta, an Italian bread roll, to dip into the soup for extra bulk. I also found some potato croquettes that I quickly baked alongside to help mop up the soup towards the end of the meal. This fabulous soup can be enjoyed on its own, but adding your own personal sides add substance to the puréed dish.

 1 Leek (sliced)
 500 g Baby Potatoes (peeled and chopped)
 1 Onion (chopped)
 50 g Single Cream
 250 ml Vegetable Stock
 50 g Butter
 2 Garlic Cloves (minced)
 Dill
 2 Ciabatta (optional, sliced and buttered)

1

Melt the butter in a large saucepan over a medium heat. Add the onion, leeks and garlic and cook for 5 minutes until the ingredients have softened.

2

Add the potatoes, salt and pepper and then stir. Cover the pan and cook for 5 minutes until the potatoes have softened too. Add the vegetable stock and bring to a boil. Leave to simmer for 10 minutes.

3

Add the soup to a blender and blend until it has been puréed. Once puréed, return to the saucepan and add the cream. Simmer until fully mixed and bubbling.

4

Serve with a sprinkle of dill on top. Optionally add some buttered ciabatta to the side.

Ingredients

 1 Leek (sliced)
 500 g Baby Potatoes (peeled and chopped)
 1 Onion (chopped)
 50 g Single Cream
 250 ml Vegetable Stock
 50 g Butter
 2 Garlic Cloves (minced)
 Dill
 2 Ciabatta (optional, sliced and buttered)

Directions

1

Melt the butter in a large saucepan over a medium heat. Add the onion, leeks and garlic and cook for 5 minutes until the ingredients have softened.

2

Add the potatoes, salt and pepper and then stir. Cover the pan and cook for 5 minutes until the potatoes have softened too. Add the vegetable stock and bring to a boil. Leave to simmer for 10 minutes.

3

Add the soup to a blender and blend until it has been puréed. Once puréed, return to the saucepan and add the cream. Simmer until fully mixed and bubbling.

4

Serve with a sprinkle of dill on top. Optionally add some buttered ciabatta to the side.

Remy’s Soup
Remy's Soup
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