| 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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