Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
- 1/4 cup olive or vegetable oil
- 10 medium (about 2 pounds) leeks, trimmed, sliced and well-washed
- 2 large baking potatoes, peeled and grated OR 3 medium carrots, peeled and grated
- 1 bunch parsley, chopped
- 8 cups chicken broth or vegetable broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper (See note)
- Pinch of grated nutmeg (optional)
Preparation:
Heat the oil in a 6-quart pot over medium heat. Add the leeks and potatoes. Saute until softened, 5 to 10 minutes.Add the parsley, broth, salt and pepper, and nutmeg (optional). Bring to a boil. Reduce the heat to low and simmer the contents, covered, 40 minutes, until tender. Serve the soup as is or process in a blender.
Serve warm or chilled. Adjust seasoning before serving.
Note: White pepper is recommended for appearance in white soups. However, freshly ground black pepper is recommended for taste.
Yield: 6 servings
Recipe Source: The World of Jewish Entertaining by Gil Marks (Simon & Schuster)
Reprinted with permission.
