Chilled Leek and Potato Soup
The Vegetable Bible
Chilled Leek and Potato Soup
The Vegetable Bible
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3/4 pound mealy potatoes 3 tablespoons butter salt freshly ground white pepper 1/4 cup white wine 3 cups vegetable stock 1 medium leek 1 cup fresh herb leaves (parsley, chervil, tarragon, sorrel, dill) 1 teaspoon lemon juice 1 teaspoon balsamic vinegar dash of Tabasco sauce 2/3 cup crème fraîche or sour cream Directions: Peel, and slice the potatoes. Melt 2 tablespoons of the butter in a pan and sauté the potato slices. Season with salt and pepper and pour in the white wine. Add the vegetable stock and cook the potatoes over a low heat until tender. Meanwhile, halve the leek lengthwise, wash, and cut into thin slices. To make the herb butter, wash and dry the herbs, and strip the leaves from the stalks. Place in a blender or food processor with the remaining butter and process until smooth. Spread on a plate and chill. Add the leeks to the soup and cook for 10 minutes, then process in a food processor or blender. Add the chilled herb butter and process again. Strain the soup and season to taste with lemon juice, balsamic vinegar, and Tabasco sauce. Refrigerate the soup and serve well chilled, garnished with the crème fraîche or sour cream. Serves 4. |