| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
July 1992 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Finely chopped white part of leek; washed well and |
|
|
; drained |
| 4 |
lg |
Garlic cloves; chopped coarse |
| 1 |
tb |
Olive oil |
|
|
A; (1/2-pound) russet |
|
|
; (baking) potato |
| 2 1/2 |
c |
Chicken broth |
| 3 |
tb |
Heavy cream |
| 1 1/2 |
tb |
Minced fresh chives |
INSTRUCTIONS
In a heavy saucepan cook the leek and the garlic with salt and pepper
to taste in the oil over moderately low heat, stirring, until the
leek just begins to soften, add the potato, peeled and cut into
1-inch pieces, and the broth, and simmer the mixture, covered, for 10
to 15 minutes, or until the potato is very tender. In a blender puree
the mixture in batches, transferring the soup as it is pureed to a
metal bowl set in a larger bowl of ice and cold water. Let the soup
cool, stirring occasionally, for 15 minutes, or until it is cold,
stir in the cream, the chives, and salt and pepper to taste, and
divide the soup between 2 bowls.
Makes about 3 1/2 cups, serving 2.
Gourmet July 1992
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