Leek Soup

Potatoes lend thickness and body to leek soup. Serve it cold and call it vichyssoise. Makes about 10 cups. This recipie contains about 4,730 calories, 473 per cup, and 355 per laddle (3/4 cup).

Step 1: In a 4-quart pan over high heat, combine broth, leeks and potatoes. Bring to a boil, cover, reduce heat, and simmer until vegetables are soft (about 20 minutes).

Step 2: Puree mixture and return to pan. Stir in cream and vermouth. Season with salt to taste.

Step 3: Sprinkle with chives before serving.

Step 4: Cover and refrigerate to serve cold as vichyssoise.

Ingredients:

  • 3 cans (14 oz.) chicken broth
  • 4 cups sliced leeks (white part only)
  • 3 cups peeled and diced potatoes
  • 1 cup whipping cream or Creme Fraiche
  • 3 tablespoons dry vermouth or sherry
  • Salt
  • Chopped chives