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This entry was posted on July 28, 2011 by Brian Larkowski.
1 Tbsp butter3 leeks (white and pale green parts only), sliced 2¼ cups water1 medium russet potato, peeled, cut into 1-inch cubes½ cup heavy cream1 medium cucumber, peeled, seeded, cut into ½-inch cubes ½ cup chopped fresh chives ¼ cup chopped fresh dillSalt and white pepperFresh chives and diced cucumber for garnish
Preparation: Serves 4Melt butter in medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add water and potato. Simmer until potato is very tender, about 12 minutes.
Using slotted spoon, transfer potato and leeks to blender. Add half of cooking liquid and blend to coarse purée. Add cream and blend until smooth. Transfer to large bowl.
Combine cucumber, chives, dill and remaining cooking liquid in blender; purée until smooth. Mix into leek purée. Season with salt and white pepper. Chill, at least 4 hours.
Stir soup and ladle into bowls. Garnish with chives and diced cucumber.
This entry was posted in Recipes on July 28, 2011 by Brian Larkowski.
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I will definitely make this recipe.
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