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Title: Soothing Leek Soup Categories: Soup Yield: 4 Servings 2 tb Unsalted butter 2 tb Finely chopped onion 1 lg Leek; rinsed well, -sliced crosswise 2 c Double strength chicken -broth 1 c Diced potato 1 1/2 c Whipping cream 3/4 ts Salt (or to taste) Freshly ground nutmeg and -black pepper to taste 1/4 c Crumbled blue cheese or -freshly grated Parmesan 4 Shots dry white wine 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 slightly reduced, then stir in leek mixture and heat until very hot (do not boil). Season with salt, pepper and nutmeg. Serve hot; sprinkle 1 Tbs cheese over each serving and offer a shot of wind on the side. Makes 4 servings. Because this soup is not hot, it's a comforting starter to serve before very hot entrees. From the (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |