Soothing leek soup

Yield: 8 Servings

Measure Ingredient
-RITA TAULE (BTVC62A)
2 tablespoons Unsalted butter
2 tablespoons Onion; finely chopped
1 large Leek; rinsed well; sliced (about 1 cup) double-strength
Chicken broth
1 cup Potato; peeled and diced
1½ cup Whipping cream
¾ teaspoon Salt; (to taste)
Freshly grated nutmeg to taste (I omitted this )
¼ cup Blue Cheese; crumbled or Parmesan
4 Shots dry white wine :-)

Melt butter in a heavy saucepan. Add onion and leek and cook slowly; stirring often, until soft. Stir in broth, then add potato. Cover and cook until potato is tender. Cool, then process in a food processor or blender until pureed. In another saucepan, bring cream to a gentle simmer, cook until just slightly reduced, then stir in leek mixture and heat until very hot (but don't boil). Season with salt, pepper and nutmeg. Serve hot. Sprinkle 1 Tbl. cheese over each serving and offer a shot of the wine on the side. Hope you enjoy this as much as we did. Slurp, slurp.

Rita in Scottsdale 11/02 01:03 Formatted by Elaine Radis From the MM database of Judi M. Phelps. jphelps@... or jphelps@...

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