Hello foodies go for some warming up this winter with my Creamed Leek Soup, its yummy. I made this recipe for Celebrity Chef in Aiken. Hope you enjoy and to all of you foodies out there I hope you have a safe and Merry Christmas. Happy Trails until we meet again, MadJon.
Creamed Leek Soup
- 8 medium leeks (3 pound),
trimmed, leaving white and pale green parts only, and chopped
- 1 medium onion, diced
- 1 large carrot, chopped
- 2 Potatoes. peeled and diced
- 2 celery ribs, chopped
- 1 teaspoon salt
- 1 tsp. Onion Powder
- 1/2 teaspoon black pepper
- 1 stick (1/2 cup) unsalted
butter
- 1 small boiling potato (6
ounces)
- 1 cup white wine
- 5 cups chicken Broth
- 2 Bay leaf
- 1 1/2 cups fresh flat-leaf
parsley leaves
- 1/4 cup all-purpose flour
- 2 cup cream
Preparation
Wash
sliced leeks. Cook leeks, onion, carrot, celery, salt, and pepper in 4
tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring
occasionally, until softened, about 8 minutes. Peel potatoes’ and cut into
1/2-inch cubes, then add to onion mixture along with wine, stock, 2 cups broth and
bay leaf. Bring to a boil, then reduce heat and simmer, partially covered,
until vegetables are tender, about 15 minutes.
Stir
in parsley and simmer soup, uncovered.
Melt
remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat,
then add flour and cook roux, whisking, until golden, about 3 minutes. Remove
from heat and add 2 cups simmering stock (from soup), whisking vigorously
(mixture will be thick), then whisk mixture into remaining soup and return to a
simmer, whisking.
Blend
soup in a blender and then return it to the pot and add the cream and any more
of the chicken broth. Simmer. Serves 6
to 8 servings.
