ratatouille gifs

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Remy - Ratatouille Ham Potato Leek Soup

“Boneapetit!” - Remy

WHAT YOU’LL NEED

  • 3-4 Russet Potatoes (Sliced)
  • 2 Leeks
  • 3 Tpbs Butter
  • 3 ½ Cups Chicken Broth 
  • 1 Large Rat
  • 1 Cup Heavy Cream
  • 1 Large Onion (Finely Diced)
  • 1 Pinch of Chives (Per Bowl)

HOW TO MAKE IT

  1. Melt butter in saucepan on medium heat. Add onions and leeks. Cook until onions are translucent.
  1. Prepare Rat by skinning and gutting. Remove head, tail, and bones. then dice into cubes, sauteing the chunks in separate pan with oil. Season with Salt and Pepper to taste
  1. Transfer both into large cooking pot along with sliced potatoes. Add in your Chicken Broth.
  1. Using Potato masher, mash potatoes until desired consistency and texture. Then add in your Heavy Cream. Feel free to add more cream if you desire a more creamy soup. Stir well and and let sit for 5 minutes before serving. Top with Chives.

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get to know me meme: (6/7) animated movies ☰ ratatouille (2007)

In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations. The new needs friends. Last night, I experienced something new: an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau’s famous motto, “Anyone can cook.” But I realize, only now do I truly understand what he meant. Not everyone can become a great artist; but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau’s, who is, in this critic’s opinion, nothing less than the finest chef in France. I will be returning to Gusteau’s soon, hungry for more.