RECIPE

© David Loftus

Velvety Leek Soup

• Recipe by Pilar Huguet

An easy way to remove the grit from leeks is to chop or slice them, and then soak them in a large bowl of cold water. Lift out the leeks, leaving the grit behind.

Ingredients

1. 4 teaspoons unsalted butter
2. 4 teaspoons extra-virgin olive oil
3. 11 medium leeks (white and light green parts only), 9 chopped and 2 thinly sliced crosswise for garnish
4. 4 medium white onions, chopped
5. 1 quart water
6. 3 medium red potatoes, peeled and chopped
7. 1/2 cup milk
8. 1/2 cup heavy cream
9. Salt and freshly ground white pepper
10. 1 tablespoon minced chives
11. 8 small parsley sprigs

Directions

1. In a large heavy saucepan, melt the butter in 2 teaspoons of the olive oil. Add the chopped leeks and onions and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the water and bring to a simmer. Cover and cook for 10 minutes. Add the potatoes, cover and cook until tender, about 15 minutes. Working in batches, puree the soup in a blender.
2. Return the soup to the saucepan. Stir in the milk and cream and cook, stirring occasionally, until bubbles appear around the edge, about 6 minutes. Season with salt and white pepper.
3. In a small skillet, heat the remaining 2 teaspoons of olive oil. Add the sliced leeks and cook over moderate heat, stirring, until tender, about 4 minutes. Ladle the soup into bowls, garnish with the leeks, chives and parsley and serve.
4. ONE SERVING Calories 210 kcal, Total Fat 11 gm, Saturated Fat 5 gm