Leek Soup

Ingredients

• 8 medium-sized leeks (3 lbs), trimmed, leaving white and pale green parts only, and chopped
• 1 medium onion, chopped
• 1 large carrot, chopped
• 2 celery ribs, chopped
• 1 tsp salt
• ½ tsp black pepper
• ½ C (1 stick) unsalted butter
• 1 small boiling potato (6 ounces)
• ½ C dry white wine
• 3 Cs chicken stock or reduced-sodium chicken broth (24 fluid ounces)
• 3 Cs water
• 1 bay leaf
• 1½ Cs fresh flat-leaf parsley leaves
• ¼ C all-purpose flour
• ½ C chilled heavy cream
• 6 sprigs of fresh parsley

Instructions

1. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.

2. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.

3. Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.

4. Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.

5. Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.

6. Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream and garnished with parsley.