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2 tablespoon Butter, Unsalted
2 tablespoon Onion, Finely Chopped
1 large Leek, Sliced
2 cup Chicken Broth
1 cup Potato, Peeled & Finely Diced
1½ cup Cream, Whipping
¾ teaspoon Salt, To Taste
1 pinch Nutmeg
4 tablespoon Parmesan, Grated
4 dash White Wine, Dry
Melt butter in a heavy saucepan. Add onion and leek and cook slowly; stirring often, until soft. Stir in broth, then add potato. Cover and cook until potato is tender. Cool, then process in a food processor or blender until pureed.
In another saucepan, bring cream to a gentle simmer, cook until just slightly reduced, then stir in leek mixture and heat until very hot but don't boil. Season with salt, pepper and nutmeg. Serve hot. Sprinkle 1 tb cheese over each serving.
2 tablespoon Onion, Finely Chopped
1 large Leek, Sliced
2 cup Chicken Broth
1 cup Potato, Peeled & Finely Diced
1½ cup Cream, Whipping
¾ teaspoon Salt, To Taste
1 pinch Nutmeg
4 tablespoon Parmesan, Grated
4 dash White Wine, Dry
Melt butter in a heavy saucepan. Add onion and leek and cook slowly; stirring often, until soft. Stir in broth, then add potato. Cover and cook until potato is tender. Cool, then process in a food processor or blender until pureed.
In another saucepan, bring cream to a gentle simmer, cook until just slightly reduced, then stir in leek mixture and heat until very hot but don't boil. Season with salt, pepper and nutmeg. Serve hot. Sprinkle 1 tb cheese over each serving.