8 oz. Unsalted butter
2 quarts chicken broth
2 tsp fresh thyme leaves, stems reserved
1 Bay leaf
4 or 5 russet potatoes, peeled,
(immersed in water to prevent browning)
1 cup heavy cream
1 – 2 cups vegetable oil
Salt and pepper
Preparation:
Quarter and finely chop 3 of the leeks then wash and set aside. Slice the last leek into 2 inch julienne then wash and dry.
In a Dutch oven or large soup pot melt butter over medium heat and add chopped leeks, stirring occasionally until bright green. Remove pot from heat and pour in cold chicken stock, thyme stems and bay leaf. Then slice potatoes as thinly as possible and add to chicken stock. Return pot to stovetop and bring to a boil over high heat. As soon as stock boils, potato slices should be tender enough to puree.
Drain leeks and remove bay leaf and thyme stems. Add 1 cup broth to the blender jar and fill half full with the potato/leek mixture. Puree all the soup in batches then place puree back in soup pot. Add cream, salt and pepper.
In a heavy bottomed sauce pot, stir together vegetable oil and julienned leeks. Place over medium heat, and stir, watching closely until leeks are crispy (about 10 minutes). Drain.
Serve soup hot with crispy leeks sprinkled on top.
History:
