- 2 large leeks
- 1 medium onion, finely chopped (about 3/4 C)
- 3 T butter
- 2 medium potatoes, peeled and cut into cubes (about 2 C)
- 3 C chicken broth
- 1 C heavy cream
- a few drops of Tabasco sauce
- a dash of Worcestershire sauce
- salt and freshly ground black pepper to taste
- chopped chives as a garnish
- Carefully clean the leeks, shake them dry, and then chop them into small
cubes. Cook the chopped leeks and onion in butter, stirring frequently, for
about 5 minutes. Do not brown. Add the potatoes and chicken broth and bring
to a boil. Simmer until the cubed potatoes are delicately tender, about 15
minutes. Pour the soup into a food mill or food processor, and puree
it. Return the soup to the saucepan in which it was cooked, then add the
cream, Tabasco and Worcestershire sauce (even some French chefs do).Season with
the freshly ground pepper, and salt if necessary.
- Serve the soup in cups, either piping hot or very cold. However it is served, add a sprinkle of chopped chives as a garnish.
Adapted from Craig Claiborne's Kitchen Primer. Easy and most delicious.