Leek: Cream of Leek Soup
Source of Recipe
Larry
List of Ingredients
6 med leeks
4 tbl butter
3 onions, finely chopped
6 cup chicken broth
1 lb potatoes, peeled and cut into 1/2 inch cubes
1 cup dry white wine
Salt and pepper
1 cup Half and Half
2 tbl fresh parsley, chopped
2 tbl chives, finely cut Recipe
Wash leeks and cut off the green leaves. Chop the leaves and reserve. Cut the white part of the leeks into 1/4-inch slices.
Melt butter in a large pan, add the leeks and onions and cook for about five minutes. Add the leek leaves and cook for an additional three minutes. Add the chicken broth, potato cubes and wine and bring to a boil. Cover and simmer on low heat for about one hour.
Put soup in a blender, a few cups at a time, and puree. Once each batch has been pureed, pour it from the blender back into the pan. Simmer over moderate heat and then add the salt and pepper and Half and Half. Sprinkle with parsley and chives and serve.
Chefs Notes: Use fat-free Half and Half. Use apple juice in place of the white wine.
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