INGREDIENTS:
2 Tablespoons butter
3 cups sliced leeks, white and palest green, trimmed and rinsed.
1 1/2 cups sliced onions about 6 ounces or 2 medium.
2 tablespoons flour
6 cups water
4 cups peeled diced potatoes, preferably russets, cut into 2 inch chunks about 1 1 /2 pounds
1 1/2 teaspoon of salt or to taste1/2 tsp fresh ground white pepper or to taste
INSTRUCTIONS:
Melt butter in the saucepan over moderate heat. Stir in the leek and onion pieces to coat with butter, cover the pan and reduct the heat. Cook slowly , stirring occasionally, for 10 to 15 minutes, until the vegetables are very soft but not coloured. Uncover, sprinkle on the flour, stir to distribute it well and cook for 2 minutes over moderate heat. Remove from heat and let cool for a moment.
Then, stirring continually, gradually pour in 1 1/2 cups of the water and bring to a simmer. When the liquid is smooth and starts to thicken, stir in the rest of the water, then add the potatoes and season with salt and pepper. Quickly heat the soup to a gentle boil, cover the pan, and lower the heat . Simmer for about 20 minutes until the potatoes are tender. Correct seasonings.
To serve, mash, blend or puree the soup to he desired consistency and adjust the seasonings. Garnish or vary the soup with additional ingredients. To made Vichyssoise:
Finely puree the soup base through a food mill or other appliance, then chill thoroughly. Before serving, stir in 1/2 to 1 cup heavy cream or a mixture of cream and milk, and a tablespoon or two of chopped fresh chives and adjust the seasonings. Sprinkle More chives over each serving.
Wednesday, April 29th, 2009, 22:40 | 
Chef Brad's Blog Post, Recipe Blog, Soup | 
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