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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Coming in from the rain one evening in Geneva, food editor Gina Marie Miraglia Eriquez was served a warm bowl of comfort, beautifully smooth and gently suggestive of leeks. Her version is velvety but not at all heavy; dolloped with cool, billowy cream, the soup coaxes out the vegetable's most sensuous side. Ingredients:
8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped |
1 medium onion, chopped |
1 large carrot, chopped |
2 celery ribs, chopped |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 stick (1/2 cup) unsalted butter |
1 small boiling potato (6 ounces) |
1/2 cup dry white wine |
3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces) |
3 cups water |
1 turkish bay leaf or 1/2 california |
1 1/2 cups fresh flat-leaf parsley leaves |
1/4 cup all-purpose flour |
1/2 cup chilled heavy cream |
Directions:
1. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
2. 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 potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
3. Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
4. 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.
5. Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
6. Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
7. Cooks' note: Soup is best when made 1 to 3 days ahead (to allow flavors to develop); do not whip cream ahead. Chill soup, uncovered, until completely cooled, then cover. Reheat, thinning with water if necessary.
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