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Leek and Potato Soup
Recipe By : Trade Secrets from a 3 Star Chef p 41
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
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3 large Idaho potatoes -- peeled and cut into
-- Med sized pieces
3 medium leeks, white only -- cut into rounds
1 qts water
1 1/2 cubes Chicken Base
Fresh ground pepper
2 tablespoons fresh minced chives
Combine potatoes, leeks and water and chicken base in a 2 1/2 qts pot.
Bring to a boil, season with pepper, reduce heat and simmer until the
potatoes and leeks are soft. About 25 min.
In a food processor puree the soup in batches and return it to the
original pot. Taste and adjust the seasoning. Reheat very slowly, serve
with fresh minced chives sprinkled on top.
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NOTES : This is a classic base of most French Soups.
Variations:
Watercress: Add 2 small bunches cleaned and stemmed and puree along with
the leeks and potatoes
Broccoli: Add 2 cups cleaned florets and tenderest stems and puree with
the other ingredients.
Cream of Broccoli: Do above then add heavy cream until the soup lightens
in color.
Asparagus: Add several cut up stalks and puree with other ingredients.
Experiment and have fun with this base or eat it alone.
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