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Ingredients
8 medium leeks (3 pound), trimmed, leaving white
and pale green parts only, and
chopped
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter
1 small boiling potato (6 ounces)
1/2 cup dry white wine
3 cups chicken stock
3 cups water
1 Turkish bay leaf or 1/2 California
1 1/2 cups fresh flat-leaf parsley leaves
1/4 cup all-purpose flour
1/2 cup chilled heavy cream
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Instructions
Wash sliced leeks in a large bowl of cold water, agitating
them, then lift out and drain well in a colander.
Cook leeks, onion, carrot, celery, salt, and pepper
in 4 tablespoons butter in a 5- to 6-quart heavy pot
over moderate heat, stirring occasionally, until softened,
about 8 minutes. Peel potato and cut into 1/2-inch cubes,
then add to onion mixture along with wine, stock, water,
and bay leaf. Bring to a boil, then reduce heat and
simmer, partially covered, until vegetables are tender,
about 15 minutes.
Stir in parsley and simmer soup, uncovered, 5 minutes.
Discard bay leaf and keep soup at a bare simmer.
Melt remaining 4 tablespoons butter in a 1-quart heavy
saucepan over moderate heat, then add flour and cook
roux, whisking, until golden, about 3 minutes. Remove
from heat and add 2 cups simmering stock (from soup),
whisking vigorously (mixture will be thick), then whisk
mixture into remaining soup and return to a simmer,
whisking.
Blend soup in 4 batches in a blender until smooth (use
caution when blending hot liquids), about 1 minute per
batch, transferring to a 3- to 4-quart saucepan. Reheat
if necessary, then season with salt and pepper.
Beat cream in a bowl with an electric mixer at medium
speed until it almost forms soft peaks. Serve soup topped
with cream.
Cooks’ note: Soup is best when made 1 to 3 days ahead
(to allow flavors to develop); do not whip cream ahead.
Chill soup, uncovered, until completely cooled, then
cover. Reheat, thinning with water if necessary.
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