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Leek and Yukon Gold Potato Soup with Chive Oil Drizzle This beautiful pale green soup is wonderful in winter or summer. Makes 12 cups. Ingredients 6 cups (1.5 L) sliced leeks, about 3 leeks (use the white and 2 inches (5 cm) of green from each leek) 2 Tbsp. (30 mL) olive oil ½ cup (120 mL) peeled and chopped shallots (about 4) 3 medium-sized Yukon Gold potatoes, peeled and cubed 3 medium-sized cloves garlic, halved 8 cups (2 L) chicken stock salt and freshly ground white pepper to taste large pinch of nutmeg 3 Tbsp. (45 mL) minced chives ¼ to S cup (60 to 80 mL) light-tasting olive oil Instructions Put the sliced leeks in a bowl of cold water for 10 minutes to drain them of sand. Pat dry before using. Heat the 2 Tbsp. (30 mL) of oil in a saucepan large enough to hold all the ingredients. Add the shallots and leeks and sauté over medium heat for about 5 minutes, until they just start to wilt. Add the potatoes, garlic, and stock. Cover and bring to a simmer. Cook until the potatoes are soft. Season with salt, pepper, and nutmeg. Let cool, then purée in batches in a food processor or blender. Put the chives and ¼ cup (60 mL) olive oil in a blender. (A food processor will not emulsify the mixture.) Purée. Add more oil as needed. The mixture should be thick but pourable. Heat the soup, pour into individual bowls and drizzle with the chive oil.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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