Click on a category to see more recipes in this category
Ingredients
4 Pounds leeks
8 Tablespoons butter
Salt & white pepper
2 Pounds of white potatoes
1 Large head cauliflower
3 Quarts water
2 Cups half & half
Fresh chives, chopped
Or
Scallions, sliced across, very thin
Instructions
Cut off tough green leaf portions of leeks (save for stock) and trim off roots. Cut leeks lengthwise into two or four (if very large) then crosswise in thin shreds. Wash leek shreds in deep pan of water to remove all sand or mud. Lift leeks from pan of water and drain.
Melt butter in soup pot over medium low heat and add drained leeks. Stir briefly to coat with butter and cover pot to sweat leeks until soft. Wash and peel potatoes and cut into 1/2� chunks (keep cut potatoes in cold water).
Cut away cauliflower leaves. Cut florets and stem into small pieces.
When leeks are softened (without taking any color), add potatoes, stir and warm through. Add water, raise heat, and bring to boil. Add salt and white pepper to taste then add cauliflower. Simmer until potatoes and cauliflower are very tender. (Blanch reserved cauliflower florets separately in boiling salted water and drain; cut each piece in two for garnish).
Pur�e soup with an immersion blender if available or pass through the fine disk of a food mill. Soup can be made to this point and kept, chilled, overnight. Reheat if chilled. Add half & half, check seasoning, and keep hot. Ladle into bowls and garnish generously with chives (or scallions) and reserved florets.