|
Cream of Leek and Potato Soup
Cream of Leek and Potato Soup (adapted from Julia Child)
Yield: 6 servings
3 cups sliced leeks, white and tender green parts
3 cups peeled and roughly chopped baking potatoes
6 cups water
11/2 teaspoons salt
1/2 cup heavy cream
1/2 cup sour cream
1/3 cup minced chives
In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor. (Do not puree too finely - you want to leave a little texture to the leeks!)
Whisk in the cream and reheat before serving. Top each serving with a dollop of sour cream and sprinkling of fresh chives.
|