Cream of Leek Soup
Soup is always high on my list and this is one of my favorites.
6 medium leeks
4 Tbsp. butter
3 onions, finely chopped
6 cups chicken broth
1 pound potatoes, peeled and cut into 1/2 inch
cubes
1 cup dry white wine
Salt and pepper
1 cup Half and Half
2 Tbsp. fresh parsley, chopped
2 Tbsp. chives, finely cut
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
to taste, and Half and Half. Sprinkle with parsley
and chi ves
and serve.
This is a hearty appetizer for any entrée.
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Yours in cooking - Sue
