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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy. Ingredients:
2 leeks, chopped |
1 onion, chopped |
2 tablespoons unsalted butter |
3/4 cup thinly sliced potatoes |
2 1/3 cups chicken stock |
salt to taste |
ground black pepper to taste |
1 1/8 cups heavy whipping cream |
Directions:
1. Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
2. Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
3. Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
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