| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 4 | Servings | |
INGREDIENTS
| 2 | tb | Unsalted butter |
| 2 | tb | Finely chopped onion |
| 1 | lg | Leek; rinsed well, sliced crosswise |
| 2 | c | Double strength chicken broth |
| 1 | c | Diced potato |
| 1 1/2 | c | Whipping cream |
| 3/4 | ts | Salt (or to taste) |
| Freshly ground nutmeg and black pepper to taste | ||
| 1/4 | c | Crumbled blue cheese or freshly grated Parmesan |
| 4 | Shots dry white wine |
INSTRUCTIONS
Melt butter in a heavy saucepan. Add onion and leek and cook slowly, stirring often, until soft. Stir in broth, then add potato; cover and cook until potato is tender. Cool, then process in a food processor or blender until pureed. In another saucepan, bring cream to a gentle simmer, cook until slightly reduced, then stir in leek mixture and heat until very hot (do not boil). Season with salt, pepper and nutmeg. Serve hot; sprinkle 1 Tbs cheese over each serving and offer a shot of wind on the side. Makes 4 servings. Because this soup is not hot, it's a comforting starter to serve before very hot entrees. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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