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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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I prepared this dish for a Winemaker Dinner featuring Walter Dacon Wines at the Ocean Crest Resort. This dish was prepared to compliment Walter Dacon Wines Viognier, Yakima Valley 2006. Ingredients:
4 pounds leeks, cleaned and dark green sections removed |
6 ounces unsalted butter |
heavy pinch kosher salt, plus additional for seasoning |
4 pounds yukon gold potatoes peeled and diced small |
1 gallon vegetable broth (can be made with chicken broth) |
1 quart heavy cream |
1 quart buttermilk (i have also used clabbered milk with success) |
2 teaspoons white pepper |
4 tablespoons snipped chives |
Directions:
1. Chop the leeks into small pieces.
2. In a stock pot over medium heat, melt the butter.
3. Add the leeks and a heavy pinch of salt and sweat for 5 minutes.
4. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
5. Add the potatoes and the vegetable broth.
6. Increase the heat to medium-high and just bring to a boil.
7. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
8. Turn off the heat and puree the mixture with an immersion blender until smooth.
9. Stir in the heavy cream, buttermilk, and white pepper.
10. Add salt or white pepper to taste.
11. Chill and serve cold.
12. Ladle soup into bowls and sprinkle with fresh chives.
13. Garnish and serve.
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