jeudi, avril 28, 2011

leek potato soup

Soup's on. (I had some leeks left over from last week's CSA share.) This one's a winner. I was skeptical about the buttermilk, but it balances the flavors perfectly. The soup itself tastes like a baked potato with sour cream.
Alton Brown's Leek Potato Soup
Prep Time: 25 min
Cook Time: 1 hr 15 min
Serves: 6 servings


* 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
* 3 tablespoons unsalted butter
* Heavy pinch kosher salt, plus additional for seasoning
* 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
* 1 quart vegetable broth (I used chicken stock)
* 1 cup heavy cream
* 1 cup buttermilk
* 1/2 teaspoon white pepper
* 1 tablespoon snipped chives

  1. Chop the leeks into small pieces.
  2. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  3. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
  4. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

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