Cream Of Leek And Potato Soup Recipe
If you ask me, this Cream Of Leek And Potato Soup recipe is the best in the world. That is why I am so excited about sharing this with you. The flavor of Vegetable makes this dish all the more appetizing. It is the answer when you look for a tasty Appetizer. In my estimation, if one is a chef, one needs to have a personal recipe of Cream Of Leek And Potato Soup, just like I do.
Ingredients
3 leeks, white part only
2 large potatoes
2 tablespoons butter
8 1/2 cups white stock
salt and pepper
1 egg yolk
1/2 cup heavy cream
2 handfuls chervil or parsley
Directions
1 Wash the leeks well (this is best done by standing them, green stems down, in a jug of cold water so grit and dirt can float out from between the stems). Drain them and cut into thin slices. Peel the potatoes and cut into quarters.
2 In a pan, melt the butter. When hot add the leek slices. Soften them a little in the covered pan, stirring frequently over gentle heat.
3 Take the pan off the heat and pour in the stock. Return to the heat and bring to a boil again. Add salt and pepper. Put in the potato quarters, cover the pan, reduce the heat and simmer about 20 minutes till tender. Then puree in a blender or work through a strainer or food mill.
4 In a bowl blend the cream and egg yolk together, then stir in some of the hot soup. Return this mixture to the soup. Stir and adjust the seasoning, adding plenty of pepper. Heat gently for a few moments but do not boil.
5 Meanwhile, wash and dry the chervil or parsley, then chop it finely.
6 Pour the soup into a heated tureen. Sprinkle with the chopped herbs and serve
2 In a pan, melt the butter. When hot add the leek slices. Soften them a little in the covered pan, stirring frequently over gentle heat.
3 Take the pan off the heat and pour in the stock. Return to the heat and bring to a boil again. Add salt and pepper. Put in the potato quarters, cover the pan, reduce the heat and simmer about 20 minutes till tender. Then puree in a blender or work through a strainer or food mill.
4 In a bowl blend the cream and egg yolk together, then stir in some of the hot soup. Return this mixture to the soup. Stir and adjust the seasoning, adding plenty of pepper. Heat gently for a few moments but do not boil.
5 Meanwhile, wash and dry the chervil or parsley, then chop it finely.
6 Pour the soup into a heated tureen. Sprinkle with the chopped herbs and serve
