This rich and creamy soup is traditionally served chilled, but its also good warm. This version comes from Mark Bittman of Seattle, Washington. Source: Everyday Food, May 2004. The total time is 50 minutes, the preparation time is 20 minutes, and it serves 8. The ingredients include 5 medium leeks, 2 tablespoons of butter, 3 peeled and chopped russet potatoes, 2 cans (14.5 ounces each) of low-sodium chicken broth, 3/4 cup of half-and-half, ground nutmeg, coarse salt and ground pepper, and chopped fresh garlic for garnish. To prepare, cut the leeks lengthwise and slice into 1/4-inch thick cones. Wash well with water and set aside. In a large Dutch oven (or another 5-liter pot), melt the butter over medium heat. Cook the leeks until tender without browning, stirring occasionally, for 6 to 8 minutes. Add the chopped potatoes, low-sodium chicken broth, and 2 cups of water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, for 15 to 20 minutes. Remove from heat. Puree with an immersion blender or in a regular blender (working in batches and not filling the blender more than halfway) until smooth. Stir in the half-and-half and a pinch of ground nutmeg. Season with coarse salt and ground pepper. Serve hot or chilled, garnished with chopped fresh garlic.
27.04.2023 @ 00:34
This rich and creamy soup is traditionally served chilled, but its also good warm. This version comes from Mark Bittman of Seattle, Washington. Source: Everyday Food, May 2004. The total time is 50 minutes, the preparation time is 20 minutes, and it serves 8. The ingredients include 5 medium leeks, 2 tablespoons of butter, 3 peeled and chopped russet potatoes, 2 cans (14.5 ounces each) of low-sodium chicken broth, 3/4 cup of half-and-half, ground nutmeg, coarse salt and ground pepper, and chopped fresh garlic for garnish. To prepare, cut the leeks lengthwise and slice into 1/4-inch thick cones. Wash well with water and set aside. In a large Dutch oven (or another 5-liter pot), melt the butter over medium heat. Cook the leeks until tender without browning, stirring occasionally, for 6 to 8 minutes. Add the chopped potatoes, low-sodium chicken broth, and 2 cups of water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, for 15 to 20 minutes. Remove from heat. Puree with an immersion blender or in a regular blender (working in batches and not filling the blender more than halfway) until smooth. Stir in the half-and-half and a pinch of ground nutmeg. Season with coarse salt and ground pepper. Serve hot or chilled, garnished with chopped fresh garlic.