Soothing leek soup
8 Servings
Ingredients
| Quantity | 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 :-) | |
Directions
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@...