Creamy Leek Soup Recipe | Epicurious.com
"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...."
INGREDIENTS
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8 medium leeks (3 pound), 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 ounces)
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1/2 cup dry white wine
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3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
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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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