Yield: 1 Servings
|6 tablespoons||Unsalted butter|
|8 larges||Leeks; finely chopped|
|1 large||Onion; finely sliced|
|8 mediums||Potatoes; peeled and sliced|
|3 pints||Chicken stock|
|\N \N||Salt to taste|
|\N \N||White pepper to taste|
|½ cup||Chopped chives|
Saute leeks and onions in butter until soft and slightly colored. Add potatoes and stock and simmer for 45 minutes, or until potatoes are soft.
Cool slightly, then process in a blender or food processor until pureed.
Add milk and season. Cool and refrigerate, overnight if possible. When ready to serve, stir in cream and sprinkle with chives.
Notes: When using leeks it is extremely important to rinse them very very well. They are full of sand ! In this particular recipe make sure to use only the white part of the leeks. The soup is pure white when you're done.
Formatted and Busted by RecipeLu <recipelu@...> Posted to recipelu-digest Volume 01 Number 223 by RecipeLu <recipelu@...> on Nov 08, 1997