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      RECIPE TITLE "Cold Potato and Leek Soup with Chive Puree"
    recipe from Harvest, Celebrating the Bounty of the Seasons
    courtesy of

    yieldsServes 8 time-- difficultyeasy


    2 1/2 pounds leeks (about 8 medium)
    1 1/2 tablespoons olive oil
    2 tablespoons minced fresh chives
    1 tablespoon chopped fresh thyme
    3 pounds medium-starch potatoes (such as russets or Yukon gold), peeled and cut into 2-inch pieces (about 5 very large potatoes)
    8 cups homemade chicken (page 269) or vegetable broth, or canned broth
    1/4 teaspoon salt, or to taste
    Freshly ground black pepper to taste
    1/2 cup plus 2 tablespoons heavy cream
    Chive Puree


    Cut the leeks in two crosswise to separate the dark green portion from the white. Discard the greens or save for vegetable stock. Cut the white part of the leeks in half lengthwise, and rinse out any dirt between the layers, then cut the leek crosswise into 2-inch pieces.

    In a large soup pot, heat the oil over medium-low heat. Add the leeks, chives, and thyme and stir. Reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally. Add the potatoes, stir well, and cook for 2 minutes. Raise the heat to high and add the broth, salt, and pepper. (Be careful not to oversalt the soup if using canned chicken broth.) Bring to a boil, reduce the heat to low, and simmer, covered, for about 15 minutes, or until the potatoes are tender. Remove from the heat and let cool slightly.

    In a food processor or blender, puree the soup in batches until smooth. Pour into a large bowl, stir in the cream, and taste for seasoning. Add salt and pepper if needed. Cover and refrigerate for at least 8 hours, or until well chilled. Serve cold with a generous teaspoon of Chive Puree swirled into each bowl.

    HOT! We recommend:

    Harvest, Celebrating the Bounty of the Seasons
    Our latest autographed cookbook is based on the idea that freshly harvested food, from the sea or land is the best. Whether you garden or fish yourself or find ingredients at a local market, these recipes create delicious dishes full of simple New England style and good taste. From the “World’s Best Fried Clams” to “Plum and Peach Crostada” each recipe is a winner. Many feature information on choosing ingredients and tips for serving. Over 150 stunning, full-color image accompany the 125 recipes. Co-authors, Jim Stott, Jonathan King and Kathy Gunst encourage you to enjoy the fruits of the season to the fullest with Harvest.


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