Creamy Leek Soup

Ingredients

  • ½ cup chilled heavy cream
  • ¼ cup all-purpose flour
  • 1 ½ cups fresh flat-leaf parsley leaves
  • 1 Turkish bay leaf or ½ California
  • 3 cups water
  • 3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
  • ½ cup dry white wine
  • + 8 more ingredients
    • 1 small boiling potato (6 ounces)
    • 1 stick (½ cup) unsalted butter
    • ½ teaspoon black pepper
    • 1 teaspoon salt
    • 2 celery ribs, chopped
    • 1 large carrot, chopped
    • 1 medium onion, chopped
    • 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped

1. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander. 2. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. ...

View full recipe at SpringPad

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