Ingredients
- 2 tablespoons of extra virgin pine nut oil shopping list
- 2 tablespoons of butter shopping list
- 3 large leeks (about 1 1/2 lbs), thinly sliced shopping list
- 1 large red or white onion, chopped shopping list
- 2 1/2 to 3 lbs of white potatoes, peeled and cubed into small pieces shopping list
- 1 cup dry white wine or sherry shopping list
- 5+1/2 cups of chicken stock shopping list
- 3/4 cup of whipping cream shopping list
- salt and pepper to taste shopping list
- 1/4 cup fresh, minced parsley shopping list
- more broth - about 1/2 of a cup. shopping list
- season with salt and pepper and simmer for 2-3 minutes, just to warm through. Garnish with parsley. shopping list
How to make it
- Heat pine nut oil in a stock pot. Add butter and follow immediately with leeks and onions.
- Saute over medium-low heat for about 10 minutes, sprinkle with a pinch or two of salt.
- Add wine and reduce by 1/2.
- Add potatoes and stock. Simmer for 20-25 minutes, until potatoes are tender.
- Cool by placing your cooking vessel in ice water for a few minutes, then puree the mixture in a blender.
- Place the puree back into the stock pot and mix in the cream. Add a bit more broth - about 1/2 of a cup.
- Season with salt and pepper and simmer for 2-3 minutes, just to warm through. Garnish with parsley.
The Rating
Reviewed by 4 people-
Good one and as always a 55555 from me!! :)
lanacountry
in Macon loved it
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Your Comments
" It was excellent "