 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Can be prepared in 45 minutes or less. Ingredients:
the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped |
1 tablespoon unsalted butter |
1 1/2 cups water |
1 cup chicken broth |
1 pound boiling, potatoes |
2 tablespoons minced fresh parsley leaves |
Directions:
1. In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.
|
|