Soothing Leek Soup
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
onions
finely chopped |
|
| 1 | large |
leeks
rinsed well, |
*
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
potatoes
and diced |
|
| 1 ½ | cups |
heavy whipping cream
|
|
| ¾ | teaspoon |
salt
(to taste) |
|
| 1 | x |
nutmeg
freshly grated |
*
|
| ¼ | cup |
blue cheese
crumbled |
|
| 4 | shots |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
onions
finely chopped |
|
| 1 | large |
leeks
rinsed well, |
*
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
potatoes
and diced |
|
| 355 | ml |
heavy whipping cream
|
|
| 3.8 | ml |
salt
(to taste) |
|
| 1 | x |
nutmeg
freshly grated |
*
|
| 59 | ml |
blue cheese
crumbled |
|
| 4 | shots |
white wine
|
*
|
Directions
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 just slightly reduced, then stir in leek mixture and heat until very hot (but don't boil).
Season with salt, pepper and nutmeg.
Serve hot. Sprinkle 1 Tbl. cheese over each serving and offer a shot of the wine on the side.
