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Hot or Cold Leek Soup

1 each leeks (about 8 ounces)
2 tablespoons olive oil
1 each onions (about 6 ounces), peeled and sliced
6 cups chicken broth
1 1/2 pounds potatoes peeled, cut into 2inch cubes
1 x salt to taste
1/2 teaspoon black pepper freshly ground
1 x croutons for garnish
2 1/2 cups milk cold
6 tablespoons chives chopped
1/4 teaspoon red hot pepper 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.

Source: recipeland.com