Russian Leek And Potato Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This beautiful Russian bisque is delightfully flavored and perfect for cold days. It will lift the bleakness of winter and warm you, body and soul. Strange, but I love Hawaiian sweet bread or any sweet muffins with this. Read more ...kind of balances the soup. Ingredients:
2 tablespoons of extra virgin pine nut oil |
2 tablespoons of butter |
3 large leeks (about 1 1/2 lbs), thinly sliced |
1 large red or white onion, chopped |
2 1/2 to 3 lbs of white potatoes, peeled and cubed into small pieces |
1 cup dry white wine or sherry |
5+1/2 cups of chicken stock |
3/4 cup of whipping cream |
salt and pepper to taste |
1/4 cup fresh, minced parsley |
more broth - about 1/2 of a cup. |
season with salt and pepper and simmer for 2-3 minutes, just to warm through. garnish with parsley. |
Directions:
1. Heat pine nut oil in a stock pot. Add butter and follow immediately with leeks and onions.
2. Saute over medium-low heat for about 10 minutes, sprinkle with a pinch or two of salt.
3. Add wine and reduce by 1/2.
4. Add potatoes and stock. Simmer for 20-25 minutes, until potatoes are tender.
5. Cool by placing your cooking vessel in ice water for a few minutes, then puree the mixture in a blender.
6. Place the puree back into the stock pot and mix in the cream. Add a bit more broth - about 1/2 of a cup.
7. Season with salt and pepper and simmer for 2-3 minutes, just to warm through. Garnish with parsley.
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