Creamy Leek Soup

Creamy Leek Soup
Photo by Ditte Isager

Ingredients

  • ¼ cup all-purpose flour
  • 1 large carrot
  • 1 Turkish bay leaf or 1/2 California
  • ½ cup heavy cream
  • 3 cups water
  • ½ cup dry white wine
  • 8 medium leeks (3 pound)
  • + 8 more ingredients
    • ½ teaspoon black pepper
    • 1 medium onion
    • 1 teaspoon salt
    • 2 celery ribs
    • 3 cups chicken stock or reduced-sodium chicken broth
    • ½ cup unsalted butter
    • 1 ½ cups fresh flat-leaf parsley
    • 1 small boiling potato (6 ounces)

Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander. 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. Peel po...

View full recipe at Epicurious

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