*  Exported from  MasterCook  *
 
                           HOT OR COLD LEEK SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Leek, (About 8 Ounces) *
    2       tb           Olive Oil
    1                    Onion, (About 6 Ounces),
                         Peeled And Sliced
    6       c            Chicken Stock
    1 1/2   lb           Potatoes, Peeled And Cut
                         Into 2-Inch Cubes
                         Salt To Taste (Depending On
                         Saltiness Of Stock)
      1/2   ts           Freshly Ground Black Pepper
                         Bread Croutons, For Garnish
                         -----FOR COLD SOUP-----
    2 1/2   c            Cold Milk
    6       tb           Chives, Chopped
      1/4   ts           Tabasco Sauce
 
   Remove the root end and any damaged outer leaves from
   the leek, but leave the remainder of the leaves
   intact. Split the leek in half lengthwise, and cut it
   into 1/2-inch pieces. Clean the leek by immersing the
   pieces in a bowl filled with cold water.  Lift the
   pieces from the water and place them in a sieve to
   drain. Heat the oil in a pot. When hot, add the leek
   and sliced onion, and cook over medium heat for about
   5 minutes, until they soften and begin to brown
   lightly. Add the stock, potatoes, salt and pepper, and
   bring to the boil. Boil for 30 to 40 minutes, until
   the potatoes are tender.  Strain off most of the
   cooking juices and reserve them. Add the solids with a
   little of the juices to the bowl of a food processor,
   and process briefly, just until pureed. (If too much
   liquid is added to the processor bowl, the mixture
   will become too foamy.) Stir the puree into the
   reserved juices. You should have about 7 cups. The hot
   soup can be served immediately, either plain or with
   croutons. FOR COLD SOUP: Cool the soup and stir in the
   milk, chives and Tabasco sauce. Serve cold. Serves 6.
   *If you cannot find leeks, add additional onions or
   scallions; the soup will be very good, although it
   won't have the unique taste that leeks give to soup.
   If using leeks or scallions, be sure to make use of
   the green as well as the white part of the vegetables,
   after trimming them first, of course, to eliminate any
   damaged or wilted sections. The green leaves lend
   color as well as taste and texture to the soup. Recipe
   from “Cuisine Economique” by Jacques Pepin. Source:
   Cuisine Economique - J. Pepin
  
 
 
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