Hot Or Cold Leek Soup

* Exported from MasterCook *

HOT OR COLD LEEK SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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



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