2 pounds leek, white part only
8 ounces whole butter
2 pounds potato, large dice
3 1/2 quarts chicken stock
salt and white pepper, to taste
24 ounces heavy cream
chives, as needed, snipped
fried sweet potato frizzles, as needed
Servings: 21
1. Split the leeks lengthwise and wash well to remove all sand and grit. Slice them thinly.
2. Sweat the leeks in the butter without browning them.
3. Add the potatoes and chicken stock, season with salt and pepper and bring to a simmer.
4. Simmer until the leeks and potatoes are very tender, approximately 45 minutes.
5. Purée the soup in a food processor, blender or food mill; strain through a fine sieve.
6. Chill the soup well.
7. At service time, incorporate the heavy cream and adjust the seasonings. Serve in chilled bowls, garnished with snipped chives and sweet potato frizzles.
Yield: 4 quarts (4 liters)
8 ounces whole butter
2 pounds potato, large dice
3 1/2 quarts chicken stock
salt and white pepper, to taste
24 ounces heavy cream
chives, as needed, snipped
fried sweet potato frizzles, as needed
Servings: 21
1. Split the leeks lengthwise and wash well to remove all sand and grit. Slice them thinly.
2. Sweat the leeks in the butter without browning them.
3. Add the potatoes and chicken stock, season with salt and pepper and bring to a simmer.
4. Simmer until the leeks and potatoes are very tender, approximately 45 minutes.
5. Purée the soup in a food processor, blender or food mill; strain through a fine sieve.
6. Chill the soup well.
7. At service time, incorporate the heavy cream and adjust the seasonings. Serve in chilled bowls, garnished with snipped chives and sweet potato frizzles.
Yield: 4 quarts (4 liters)
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