| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
6 |
servings |
INGREDIENTS
| 6 |
|
Fat leeks; white parts only (to 8), washed, cut |
|
|
Crosswise |
| 4 |
tb |
Unsalted butter |
| 8 |
md |
White potatoes; peeled, sliced thin |
|
|
Coarse salt; to taste |
| 5 |
c |
Chicken stock |
| 2 |
c |
Half-and-half |
| 1 |
pn |
Freshly-grated nutmeg |
|
|
Freshly-ground white pepper; to taste |
| 1 |
c |
Heavy cream |
|
|
Fresh chives |
INSTRUCTIONS
Saute the leeks in the butter for 10 minutes. Add the potatoes, salt, and
stock, and simmer until potatoes are tender, about 30 minutes. Strain the
liquid from the solids. Puree the solids, adding back in enough liquid to
keep moist, in batches in a food mill. Stir in the remaining liquid, and
pass soup through a fine strainer. Add the half-and-half, nutmeg, and
pepper. Adjust seasoning to taste. Chill well. Stir in cream to serve, and
top with fresh chives, whole or chopped. Makes 6 servings.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net "
Per serving: 351 Calories (kcal); 23g Total Fat; (58% calories from fat);
5g Protein; 31g Carbohydrate; 75mg Cholesterol; 1815mg Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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