Chilled Leek and Potato Soup with Shrimp and Fennel Salad

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Preparation info

  • Yield:

    3 qt

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
lb

Method

Procedure

  1. Cut the leeks and potatoes into thin slices.
  2. Sweat the leeks in olive oil without letting them brown.
  3. Add the stock and potatoes and bring to a boil. Simmer until the vegetables are tender.
  4. Pass the soup through a food mill.
  5. If the soup is too thick, add a little stock to bring it to proper consistency.