CREAMY LEEK SOUP

By BobD

Ingredients

• 6 SERVINGS
• 8 medium leeks (3 lb), trimmed, leaving white and pale green parts only, and chopped
• 1 medium onion, chopped
• 1 large carrot, chopped
• 2 celery ribs, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 stick (1/2 cup) unsalted butter
• 1 small boiling potato (6 oz)
• 1/2 cup dry white wine
• 3 cups chicken stock or reduced-sodium chicken broth (24 fl oz)
• 3 cups water
• 1 Turkish bay leaf or 1/2 California
• 1 1/2 cups fresh flat-leaf parsley leaves
• 1/4 cup all-purpose flour
• 1/2 cup chilled heavy cream

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

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 potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.

Stir in parsley and simmer soup, uncovered, 5 minutes.

Discard bay leaf and keep soup at a bare simmer.

Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes.

Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.

Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.

Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

COOKS NOTE: Soup is best when made 1 to 3 days ahead (to allow flavors to develop); do not whip cream ahead.

Chill soup, uncovered, until completely cooled, then cover. Reheat, thinning with water if necessary.