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Potato & Leek Soup
from Rose & Crown, Epcot
3 potatoes
3 cups onion, diced
3 cups leeks, diced
1 tablespoon butter
1 quart heavy crème
salt and pepper to taste
Bake the potatoes in a 375ºF. for 50 minutes.
Sauté onions
and leeks in butter on low heat until clear.
Add heavy crème.
Once potatoes are done, scoop the center
out with a spoon.
Once the heavy crème comes to a simmer,
add the potatoes you scooped out.
Let simmer for ten minutes,
then pull off stove and puree the soup in a blender.
Next, strain
through a china cap. Taste and season with salt and pepper.
Cook’s note: You must cool as soon as possible.
If you cook the soup too long after adding potatoes, the soup will
come out brown.
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