Hot or cold leek soup
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Hot or cold leek soup
  Soups    Vegetables    Tabasco    Leeks  
Last updated 6/12/2012 1:00:55 AM. Recipe ID 24191. Report a problem with this recipe.
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      Title: Hot or cold leek soup
 Categories: Soups, Vegetables, Tabasco
      Yield: 6 servings
      1    Leek, (About 8 Ounces) *
      2 tb Olive Oil
      1    Onion, (About 6 Ounces),
           Peeled And Sliced
      6 c  Chicken Stock
  1 1/2 lb Potatoes, Peeled And Cut
           Into 2-Inch Cubes
           Salt To Taste (Depending On
           Saltiness Of Stock)
    1/2 ts Freshly Ground Black Pepper
           Bread Croutons, For Garnish

MMMMM-----------------------FOR COLD SOUP----------------------------
  2 1/2 c  Cold Milk
      6 tb Chives, Chopped
    1/4 ts Tabasco Sauce
  Remove the root end and any damaged outer leaves from the leek, but
  leave the remainder of the leaves intact.  Split the leek in half
  lengthwise, and cut it into 1/2-inch pieces.  Clean the leek by
  immersing the pieces in a bowl filled with cold water.  Lift the
  pieces from the water and place them in a sieve to drain.  Heat the
  oil in a pot. When hot, add the leek and sliced onion, and cook over
  medium heat for about 5 minutes, until they soften and begin to brown
  lightly.  Add the stock, potatoes, salt and pepper, and bring to the
  boil.  Boil for 30 to 40 minutes, until the potatoes are tender.
  Strain off most of the cooking juices and reserve them. Add the
  solids with a little of the juices to the bowl of a food processor,
  and process briefly, just until pureed.  (If too much liquid is added
  to the processor bowl, the mixture will become too foamy.) Stir the
  puree into the reserved juices.  You should have about 7 cups. The
  hot soup can be served immediately, either plain or with croutons.
  FOR COLD SOUP: Cool the soup and stir in the milk, chives and Tabasco
  sauce. Serve cold. Serves 6. *If you cannot find leeks, add
  additional onions or scallions; the soup will be very good, although
  it won't have the unique taste that leeks give to soup.  If using
  leeks or scallions, be sure to make use of the green as well as the
  white part of the vegetables, after trimming them first, of course,
  to eliminate any damaged or wilted sections. The green leaves lend
  color as well as taste and texture to the soup. Recipe 

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Recipe ID 24191 (Apr 03, 2005)

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