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3 medium leeks 3
1 medium onion, sliced 1
4 medium potatoes, peeled and cubed 4
4 cups chicken consommé 1 L
1 cup heavy cream (or more) 250 mL
salt and pepper, to taste
2 tbsp chopped fresh chives, to garnish 30 mL
Clean leeks carefully by splitting them lengthwise and holding them under runing water, separating the layers to rinse out all the sand and dirt. Slice them, using all the white part plus about 1 inch/2.5 cm of the green.
Put leeks, onions, and potatoes in a saucepan with the chicken consommé. Bring to a boil, turn heat to simmer, cover pan, and cook until vegetables are tender (approximately 15 minutes).
Put through fine sieve or blender to purée.
Add 1 cup/250 mL of cream, salt and pepper to taste.
Serve sprinkled with chopped chives.
1 medium onion, sliced 1
4 medium potatoes, peeled and cubed 4
4 cups chicken consommé 1 L
1 cup heavy cream (or more) 250 mL
salt and pepper, to taste
2 tbsp chopped fresh chives, to garnish 30 mL
Clean leeks carefully by splitting them lengthwise and holding them under runing water, separating the layers to rinse out all the sand and dirt. Slice them, using all the white part plus about 1 inch/2.5 cm of the green.
Put leeks, onions, and potatoes in a saucepan with the chicken consommé. Bring to a boil, turn heat to simmer, cover pan, and cook until vegetables are tender (approximately 15 minutes).
Put through fine sieve or blender to purée.
Add 1 cup/250 mL of cream, salt and pepper to taste.
Serve sprinkled with chopped chives.
