Cooking with Rena Lee

Tips: Warm and satisifying soup. May be served chilled with chopped scallions.

Yield:6

INGREDIENTS:

1/4 Cup	unsalted (sweet) butter
1 lb	leeks, white parts only, thinly sliced
3	large shallots, sliced
4	floury potatoes (such as Idaho), peeled and cut into chunks	substitution: red potatoes
1 1/4 cups	heavy cream	substitution: whole milk
3 c.	beef stock
optional	chopped fresh chives, to garnish
1 teasp.	salt & white pepper to taste

DIRECTIONS:

Melt the butter in a large, heavy pan. Add the leeks and shallots and cook gently, covered, for 15-20 minutes, until they are soft but not browned.
Add the potatoes and cook, uncovered, for a few minutes. Stir in the beef stock , 1 tsp salt and white pepper to taste.
Bring to boil, then reduce the heat and partly cover the pan. Simmer for 15 minutes, or until the potatoes are soft.
Cool, then process the soup until smooth in a food processor. Place in bowl and stir in cream.
Pour the soup into bowls and sprinkle with chopped chives. Serve immediately.