Monday, September 3, 2012

Leek and Potato Soup


Source: Gourmet, February 1997

1 medium boiling potato (about 1/2 pound)
1 garlic clove, minced
1/2 medium onion, chopped fine
1 tablespoon unsalted butter
2 medium leeks (white parts only), halved lengthwise, sliced thin crosswise, and washed well
2 1/2 cups chicken broth
3 tablespoons heavy cream
2 tablespoons chopped fresh flat-leafed parsley leaves (wash and dry before chopping)


Peel potato and dice fine. In a 3 1/2- to 4-quart saucepan cook garlic and onion in butter over moderately low heat, stirring, until onion is softened. Add potato and leeks and cook, stirring occasionally, 2 minutes. Stir in broth and simmer, uncovered, 15 minutes, or until potato is very tender.
If desired, in a blender purée soup in batches until very smooth (use caution when blending hot liquids), transferring to another saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stirring occasionally, until hot.

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