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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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(Potato-Leek Soup) This refreshing soup is excellent both hot or chilled. It's wonderful hot with a couple slices of French bread, and chilled it's great on a hot summer day and can even be served in cordial glasses as an amuse bouche. Ingredients:
ingredients |
2 lbs. leeks |
6 table spoons, unsalted butter |
2 teaspoons kosher salt |
38 ounces (6 small) yukon gold potatoes |
2 quarts vegetable stock |
2 cups heavy cream |
2 cups buttermilk |
13/4 teaspoon white pepper |
Directions:
1. THOROUGHLY clean and remove dark green sections of the leeks
2. Soak chopped leeks for 1 hour to clean
3. Chop the leeks into small pieces
4. Melt the butter in a large sauté pan and then add leeks and the salt
5. Medium heat
6. Sweat the leeks for 5 minutes on medium heat then decrease the heat to low and cook for 25 minutes
7. Peel and dice small the Yukon potatoes
8. Transfer leeks to large pot that has been tempered
9. Add the potatoes and vegetable stock to pot and increase temperature to medium-high
10. Bring to a boil
11. Reduce heat and gently simmer until potatoes and soft (45min)
12. Turn off the heat and puree the mixture, blend until smooth
13. Stir in heavy cream, buttermilk, and white pepper.
14. Let cool, and adjust to taste
15. Serve
16. Sprinkle with chives and serve hot or chilled.
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