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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 4 TBS butter
  • 8 leeks, white part only, cleaned and thinly sliced
  • 2 medium potatoes, cut into small cubes
  • 2 cups chicken stock
  • 2 cups heavy cream
  • 1 pinch nutmeg
  • salt and freshly ground pepper
  • 4 fresh chives, finely chopped
In a large pot with a heavy bottom, melt butter over medium-low heat. Add the leeks and sweat for 5 minutes, making sure they do not take on any color. Add potatoes and cook for a minute or two, stirring a few times. Stir in the chicken stock and bring to a boil. Reduce heat to a simmer.
Cook on low heat, gently simmering for 35 minutes or until the leeks and potatoes are very soft. Allow to cool for a few minutes.
Slowly, and in small batches, puree the mixture at a high speed in the blender. Do it bit by bit, never filling the blender too high. (If there is too much hot liquid in the blender — perhaps more than a third full —, turning on the blender will force the liquid up to push open the lid and cause painful burns.)
Return the mixture to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook five minutes. To thin the soup, add more broth.
Transfer the soup to the mixing bowl and chill over the ice bath, stirring occasionally. When soup is at room temperature, cover in plastic wrap and put in the refrigerator.
Check seasoning, sprinkle with chives and serve in chilled bowls.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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