Wednesday, October 20, 2010

Creamy Leek Soup

Adapted from Sister's Cafe

As a rule, I try to buy what is on sale (ie: in season) at the grocery store. It's generally cheaper and tastes better too so it's a win-win situation. And last week these long, green leeks were calling my name. I've never really cooked with leeks before, but when I saw this recipe on the blogs everything fell into place. This soup was warm and creamy and the flavor was wonderful.

Serves 4

1 Tbsp butter
6 potatoes, diced
2 leeks, washed and sliced, including the white and green parts
1 large onion, chopped
1 carrot, sliced
1 stalk of celery, sliced
2-3 garlic cloves
4 cups chicken broth
1 cup dry white wine
1 Tbsp parsley
1/2 cup cream
salt and pepper to taste

Cook leeks, onion, celery, salt and pepper in 1 tbsp butter over moderate heat, stirring occasionally until soft. Add potatoes along with wine, stock and water. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes. Stir in parsley and simmer 5 additional minutes. Add cream and stir until smooth. Top with cheese or chives as a garnish.

1 comment:

HondaX said...

looks nice...Iam hungry