HOT OR COLD LEEK SOUP

Hot or Cold Leek Soup image

Provided by Jacques Pepin

Categories breakfast, soups and stews, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 large leek (about 8 ounces)
2 tablespoons olive oil
1 onion (6 ounces), peeled and sliced
6 cups chicken stock
1 1/2 pounds potatoes, peeled and cut into 2-inch pieces
Salt to taste, depending on the saltiness of the stock
1/2 teaspoon freshly ground black pepper
Bread croutons, for garnish (optional)
2 1/2 cups cold milk
6 tablespoons chopped chives
1/4 teaspoon Tabasco sauce

Steps:

Trim the leek to remove the root and any damaged outer leaves, but leave the remainder of the leaves intact. Split the leek in half lengthwise, and cut it into 1/4-inch pieces. Clean the leek by immersing the pieces in a bowl filled with cold water. Lift the pieces from the water and place them in a sieve.
Heat the oil in a pot. When hot, add the leek and onion, and cook over medium heat for about 5 minutes, until they soften and begin to brown lightly. Add the stock, potatoes, salt and pepper, and bring to a boil. Boil for about 30 to 40 minutes, until tender.
Strain off most of the juices and reserve them. Add the solids with a little of the juice to the bowl of a food processor and process briefly, just until pureed. (If too much juice is added to the processor bowl, the mixture will become too foamy.) Mix the puree with the reserved juices. You should have about 7 cups. The hot soup can be served immediately, with croutons if desired.
For cold leek soup, cool the soup and stir in the milk, chives and Tabasco sauce. Serve cold.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 1230 milligrams, Sugar 12 grams