My husband Boris has been requesting this soup for some time so I made it tonight. It came out beautiful!
ingredients
* FOR THE SOUP
* 4 medium leeks
* 3 tablespoons butter
* 4 medium potatoes, peeled and thinly sliced
* 1½ teaspoons salt
* 4 cups water
* 2 cups milk, heated
* Chopped fresh parsley or snipped chives, to garnish
*
FOR THE LIAISON (Optional)
* 2 egg yolks
* 3 tablespoons cream
preparation method
1. Cut off the tops of the leeksand remove any coarse outer leaves. Trim off the roots and cut each leek in half lengthways. Rinse thoroughly under running water and slice thinly.
2. Melt the butter in a large saucepan, then add the leeks. Toss them in the butter for 3–5 minutes, then lay the potatoes on top. Don't stir the potatoes through the leeks because they can stick to the bottom of the pan. Cover the pan with a lid and cook on very low heat for about 20 minutes. I used a pressure cooker for about seven minutes.
3. Stir in the salt, then add the water and hot milk. Bring the soup just to the boiling point, stirring often, then immediately turn the heat to low. Partly cover with a lid and cook very gently for 20 minutes more. Purée in batches in a food processor or blender, and return the soup to the cleaned pan.
4. To give the soup a smooth finish, prepare the liaison. Blend the egg yolks and cream in a small bowl and slowly add a ladleful of the hot soup, whisking constantly. Pour this, stirring, into the soup and set the pan on medium heat. Keep stirring until the soup thickens slightly (do not allow it to boil or it will curdle).
5. If you are not using the liaison, reheat the soup until it is piping hot. Ladle into bowls and garnish with a little chopped parsley or a few snipped chives.
6. For a change, make a cream of heavy cream and curry, and make little hearts on top of the soup before serving.
