Leek and Pear Cream Soup
Serves 8
Ingredients :
4 tbsp. butter5 leeks - only the white parts, split and thinly sliced
3 potatoes - peeled and sliced into small cubes
4 cups of chicken broth
2 lbs (1 kg) canned pears - liquid reserved
2 tsp. salt
1/2 tsp. ground white pepper
1 cup of heavy cream
5 oz (150 gr) blue cheese - crumbled
2 tbsp. fresh chives - chopped
Preparation:
In deep pot sauté leeks in butter for 5 minutes. Add potatoes and sauté another 3 minutes. Add chicken broth, half amount of the reserved pear liquid, salt and pepper and simmer covered for 10 minutes or until potatoes are soft.
Then put aside and puree with blender or in food processor. Return to the stove, add heavy cream and blend well. Reheat over medium heat, stirring constantly. Do not boil. Taste with salt and pepper. Serve sprinkled with cheese and chives.
"I have selected recipes from my cookbook "Cooking for the rich and famous". You can taste dishes that celebrities I have worked for enjoyed the most. Let me know how YOU liked them! Send me an e-mail at roman@romanhadrbolec.com."