Cream Of Leek Soup Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) | |
| Leeks | 6 Large, chopped | |
| Onion | 1 Small, chopped | |
| Chicken stock | 5 Cup (16 tbs) | |
| Potatoes | 2 Cup (16 tbs), peeled | |
| Pepper white | 1/4 Teaspoon | |
| Salt | To Taste | |
| Light cream | 1 Cup (16 tbs) | |
| White wine | 1/4 Cup (16 tbs) | |
| Chopped chives | ||
Directions
In large heavy saucepan, melt butter; gently cook leeks and onion until softened but not browned, about 20 minutes. Add chicken stock and potatoes; cook for 20 to 30 minutes or until potatoes are tender. Add pepper, and salt to taste.
In food processor or blender, puree soup until smooth. Return to saucepan; heat to boiling. Add cream and wine; heat through but do not boil. Taste and adjust seasoning if necessary. Ladle into bowls; sprinkle with chives.
In food processor or blender, puree soup until smooth. Return to saucepan; heat to boiling. Add cream and wine; heat through but do not boil. Taste and adjust seasoning if necessary. Ladle into bowls; sprinkle with chives.
Chef
