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Potato Leek Soup with Cognac Cream
From Dorothy McNett's recipes at www.dorothymcnett.com.
1/4 cup unsalted butter or extra-virgin olive oil
In a good heavy bottomed large saucepan or stock pot, heat butter or oil. Add the sliced leeks and potatoes and stir to coat with the oil. Cook several minutes, do not let brown. Add the broth, salt, pepper, and cayenne. Bring to a boil, reduce to simmer and cook about 20-30 minutes, or until the potatoes are tender. Remove several of the potatoes and mash them a little and add back to the pot. Add the spinach leaves and cook about 3 - 4 minutes more. Taste for seasonings, adding more salt and pepper as needed, and cayenne or whatever to make it taste right for you. Serve in deep bowls and sprinkle in the freshly grated cheese. Combine creme fraiche and cognac and then dollop some on top of each serving of soup, as desired.
Recipe created 1998-01-03.