Title: Hot or Cold Leek Soup
Categories: Soup Vegetable Tabasco
Yield: 6 Servings
| 1 | | Leek, (About 8 Ounces) * |
| 2 | tb | Olive Oil |
| 1 | | Onion, (About 6 Ounces), |
| | | Peeled And Sliced |
| 6 | c | Chicken Stock |
| 1 1/2 | lb | Potatoes, Peeled And Cut |
| | | Into 2-Inch Cubes |
| | | Salt To Taste (Depending On |
| | | Saltiness Of Stock) |
| 1/2 | ts | Freshly Ground Black Pepper |
| | | Bread Croutons, For Garnish |
| FOR COLD SOUP |
| 2 1/2 | c | Cold Milk |
| 6 | tb | Chives, Chopped |
| 1/4 | ts | Tabasco Sauce |
Remove the root end and any damaged outer leaves from the leek, but leave
the remainder of the leaves intact. Split the leek in half lengthwise, and
cut it into 1/2-inch pieces. Clean the leek by immersing the pieces in a
bowl filled with cold water. Lift the pieces from the water and place them
in a sieve to drain. Heat the oil in a pot. When hot, add the leek and
sliced onion, and cook over medium heat for about 5 minutes, until they
soften and begin to brown lightly. Add the stock, potatoes, salt and
pepper, and bring to the boil. Boil for 30 to 40 minutes, until the
potatoes are tender. Strain off most of the cooking juices and reserve
them. Add the solids with a little of the juices to the bowl of a food
processor, and process briefly, just until pureed. (If too much liquid is
added to the processor bowl, the mixture will become too foamy.) Stir the
puree into the reserved juices. You should have about 7 cups. The hot soup
can be served immediately, either plain or with croutons. FOR COLD SOUP:
Cool the soup and stir in the milk, chives and Tabasco sauce. Serve cold.
Serves 6. *If you cannot find leeks, add additional onions or scallions;
the soup will be very good, although it won't have the unique taste that
leeks give to soup. If using leeks or scallions, be sure to make use of
the green as well as the white part of the vegetables, after trimming them
first, of course, to eliminate any damaged or wilted sections. The green
leaves lend color as well as taste and texture to the soup. Recipe from
"Cuisine Economique" by Jacques Pepin. Source: Cuisine Economique - J.
Pepin