Zutaten:
1¼ cups well-washed white part of leek, sliced
paper-thin
1 cup onion, sliced paper-thin
¼ cup unsalted butter
2 tablespoons flour
5 cups chicken stock
1 pound potatoes, peeled and sliced thin
½ to 1 cup sour cream, or to taste
2 tablespoons minced fresh parsley leaves
1½ tablespoons unsalted butter, cut into bits
and softened
1 teaspoon dried marjoram
salt and pepper to taste
cooked chopped onion
cooked chopped bacon
croutons
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Inhaltsverzeichnis
Kochrezepte
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In a
large heavy saucepan sweat the leek and onion in
¼ cup unsalted butter, covered with a buttered
round of wax paper and the lid, over moderately low
heat, stirring once or twice, for 15 minutes, or
until they are very soft. Remove the paper, stir in
flour and cook the roux, stirring, for 3
minutes.
Add the chicken stock, whisking vigorously, and the
potatoes, bring liquid to a boil, and simmer the
mixture, covered, for 30 minutes, or until potatoes
are soft. In a food processor purée the
mixture.
Transfer the purée to the saucepan, whisk in
the sour cream, parsley leaves, butter, marjoram
and salt and pepper to taste.
Simmer the soup, stirring, until it is heated
through, but do not let it boil. Ladle soup into
heated bowls, garnish each serving with cooked
chopped onion and cooked chopped bacon and serve
the soup with croutons. Serves 6.
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