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Recipe by: katriane
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See below ingredients and instructions of the recipe
2 Leeks -- white part only
1 Onion
3 Potatoes
2 tb Margarine
3 c Chicken broth
2 c Half and half
White pepper -- to taste
Salt -- to taste
1. Trim leeks and wash well to remove all sandy particles. Slice
white part of leeks, onion and potatoes into thin slices. 2. Melt
margarine in a large saucepan with lid. Saute leeks and onions until
tender; do not brown. 3. Add potatoes and chicken broth. Bring to a
boil, then reduce heat to a simmer. Cover pan and simmer 15-20
minutes or until potatoes are tender. Let cool to room temperature.
4. Process soup in blender or food processor until smooth; blend in
about 3 batches to prevent overfilling blender. Pour puree into a
large bowl. Stir in half-and-half. 5. Refrigerate at least 2 hours.
Serve this soup cold, adding salt and pepper to taste if you wish. If
you wish to serve this warm, bring to serving temperature over a very
low heat; do not allow soup to boil.
Yield: about 5-6 servings.
Recipe By : Jo Anne Merrill
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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