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About this recipe:
Served cold on a warm evening, this soup originated in New York City at the Ritz-Carlton, by French chef Louis Diat, who named the soup after his local town.
2 leeks, chopped
1 onion, chopped
1 medium potato, thinly sliced
500ml chicken stock
salt and freshly ground black pepper to taste
250ml thick cream
- Gently saute the chopped leeks and the chopped onion in butter until soft, about 8 minutes. Do NOT brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste. Bring to the boil and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
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