Hot or Cold Leek Soup
Yield
6 servingsPrep
30 minCook
50 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leeks
(about 8 ounces) |
*
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
onions
(about 6 ounces), peeled and sliced |
|
| 6 | cups |
chicken broth
|
|
| 1 ½ | pounds |
potatoes
peeled, cut into 2inch cubes |
|
| 1 | x |
salt
to taste |
*
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | x |
croutons
for garnish |
*
|
| For cold soup | |||
| 2 ½ | cups |
milk
cold |
|
| 6 | tablespoons |
chives
chopped |
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
leeks
(about 8 ounces) |
*
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
onions
(about 6 ounces), peeled and sliced |
|
| 1.4 | l |
chicken broth
|
|
| 680.4 | g |
potatoes
peeled, cut into 2inch cubes |
|
| 1 | x |
salt
to taste |
*
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1 | x |
croutons
for garnish |
*
|
| For cold soup | |||
| 591 | ml |
milk
cold |
|
| 9E+1 | ml |
chives
chopped |
|
| 1.3 | ml |
red hot pepper sauce
|
|
Directions
Remove the root end and any damaged outer leaves from the leek, but leave the remainder of the leaves intact.
Split the leek in half lengthwise, and cut it into ½-inch pieces.
Clean the leek by immersing the pieces in a bowl filled with cold water.
Lift the pieces from the water and place them in a sieve to drain.
Heat the oil in a pot.
When hot, add the leek and sliced onion, and cook over medium heat for about 5 minutes, until they soften and begin to brown lightly.
Add the stock, potatoes, salt and pepper, and bring to the boil.
Boil for 30 to 40 minutes, until the potatoes are tender.
Strain off most of the cooking juices and reserve them.
Add the solids with a little of the juices to the bowl of a food processor, and process briefly, just until pureed.
(If too much liquid is added to the processor bowl, the mixture will become too foamy.)
Stir the purée into the reserved juices.
You should have about 7 cups.
The hot soup can be served immediately, either plain or with croutons.
FOR COLD SOUP: Cool the soup and stir in the milk, chives and Tabasco sauce.
Serve cold.
