Patter Fam Sauces

Lauchsuppe (Leek Soup)
Serves 6-8
3 lb. medium sized leeks (about 8)
1 medium onion chopped
1 large carrot chopped
2 celery ribs chopped
½ tsp. black pepper
1 stick (8 T) salted butter
1 potato cubed
3 cups chicken stock
3 cups water
1 bay leaf
¼ cup AP Flour
½ cup chilled heavy cream
Nutmeg freshly grated to finish

Chop leeks.  Wash thoroughly in cold water, stirring them around to remove any sediment left on them.  Drain well in a colander.

Heat a heavy stock pot over medium heat.  Add 4 T of salted butter and sauté the leeks, onion, carrot and pepper for 5-7 minutes.  Peel potato and cut into ½” cubes.  Add to vegetables along with chicken stock, water and bay leaf.  Bring to a boil, and then reduce heat and simmer, partially covered until vegetables are tender, approximately 15 minutes.  Remove bay leaf.

In a sauce pan, melt remaining butter over medium heat.  Add the flour to create a roux.  Whisk or stir for about 3 minutes to make a blond roux.  Remove from the heat and add 2 cups of soup and whisk until it is thoroughly combined and thick.  Add the thickened roux into the soup and return to simmer whisk occasionally.  Cook for 3-5 minutes.

In small batches, blend soup in a food processor until creamy, about 1 minute.  Pour into a large bowl or other stock pot.  If necessary reheat soup.

Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve the soup in 1 cup bowls.  Top with frothed cream and freshly grated nutmeg.









Written by Joyce Peters — December 14, 2015

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