“Can't remember which magazine I found this in but wanted to post it for safe keeping.”
READY IN:
55mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop enough white and pale green parts of the leeks to measure 2 cups.
  2. Wash leek well in a bowl of cold water. Drain in colander.
  3. Heat oil in 10" nonstick skillet over moderate heat until hot but not smoking, then cook chopped leeks, onion and shallots with salt and pepper to taste, stirring frequently, until edges are golden brown, about 15 minutes. Add 1/2 c water and deglaze skillet, scraping up brown bits. Transfer mixture to a saucepan.
  4. Peel potato and cut into 1/2" cubes. Add potato and remaining water to onions. Simmer covered, stirring occasionally, until potatoes are very tender.
  5. Puree 1 1/2 c soup in a blender (using caution) and stir into remaining soup. Season with salt and pepper.
  6. Serve soup sprinkled with cheese and drizzled with vinegar.
  7. Note - soup may be made 1 day in advance and cooled completely before being chilled, covered. Reheat, covered over low heat.

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