Creamy Leek Soup

Ingredients for Creamy Leek Soup

• 8 medium leeks (1.4kg ), trimmed, leaving white and pale green parts only, and chopped

• 1 cipolla media, tritata

• 1 large carrot, chopped

• 2 celery ribs, chopped

• 1 cucchiaino di sale

• 1/2 teaspoons black pepper

• 1 stick (120ml ) unsalted butter

• 1 small boiling potato (170g)

• 120ml dry white wine

• 725ml chicken stock or reduced-sodium chicken broth (24 fluid ounces)

• 725ml water

• 1 Turkish bay leaf or 1/2 California

• 1 1/2 cups fresh flat-leaf parsley leaves

• 1/4 cup plain flour

• 120ml chilled double cream

Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.

Cook leeks, onion, carrot, celery, salt, and pepper in 60ml 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.

Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.

Melt remaining 60ml 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 475ml 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 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.

Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

Avvertenza

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