Serves6 (first course) with leftovers
- Active time:40 min
- Start to finish:1 1/2 hr
May 2007
Coming in from the rain one evening in Geneva, food editor Gina Marie Miraglia Eriquez was served a warm bowl of comfort, beautifully smooth and gently suggestive of leeks. Her version is velvety but not at all heavy; dolloped with cool, billowy cream, the soup coaxes out the vegetable’s most sensuous side.
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8
medium leeks (3 lb), trimmed, leaving white and pale green parts only, and chopped
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1
medium onion, chopped
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1
large carrot, chopped
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2
celery ribs, chopped
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1
teaspoon
salt
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1/2
teaspoon
black pepper
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1
stick (1/2 cup) unsalted butter
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1
small boiling potato (6 oz)
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1/2
cup
dry white wine
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3
cups
chicken stock or reduced-sodium chicken broth (24 fl oz)
-
3
cups
water
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1
Turkish bay leaf or 1/2 California
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1 1/2
cups
fresh flat-leaf parsley leaves
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1/4
cup
all-purpose flour
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1/2
cup
chilled heavy cream
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Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
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Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
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Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
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Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
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Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
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Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
Cooks’ note: Soup is best when made 1 to 3 days ahead (to allow flavors to develop); do not whip cream ahead. Chill soup, uncovered, until completely cooled, then cover. Reheat, thinning with water if necessary.