
In 3 cups of chicken broth or vegetable broth cook until tender 2 cups of diced potatoes and 1 cup of either thinly sliced leeks or diced onion . (Remember that leeks are frequently quite dirty) . Whiz the cooked vegetables/broth with a hand- held blender until just pureed. Alternatively, place the whole thing in a blender or food processor to puree. Return to the pot and add 1/4 tsp nutmeg, 1/4 tsp pepper and 1/2 tsp salt . Stir in 1 cup of milk and 1/2 cup of heavy cream. Heat through but do not boil ; adjust seasoning to taste. Serve in warmed bowls. Garnish with chopped chives.
Editorial note: The photo shows my hand-held immersible whizzer. I have no idea what this piece of equipment is really called. My food processor bit the dust some time ago and I have never had a blender, so this simply has to do.
2 comments:
Excellent ... I still have cream and leeks from last week's Brenda tarts.
Yummm!! I love potato soup :)
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