Creamy Leek Soup
maxine March 7th, 2008
Make this soup in advance for the flavors to blend together more!
Serves 6 (plus leftovers).
Ingredients
8 medium leeks (3 pound), 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 ounces)
3 1/2 cups chicken stock or reduced-sodium chicken broth (28 fluid ounces)
3 cups water
1 bay leaf
1 1/2 cups fresh flat-leaf parsley leaves
1/4 cup all-purpose flour
1/2 cup chilled heavy cream
Crumbled blue cheese, optional
Preparation
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. Remove from heat before parsley
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 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. Season with salt and pepper. Soup can be made up to this point up to 3 days ahead. Cool uncovered, then keep in refrigerator covered. Reheat over medium heat, adding water to thin as necessary.
Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream and some crumbled blue cheese.
(If low on time, mix cream directly into soup without beating first; it’s equally delicious!)
recipe adapted from epicurious.com
This seriously tastes like Thanksgiving in a bowl. It is so yummy (Maxine’s version). I made this myself and while really good, wasn’t as yummy as Maxine’s.