Wayne Gisslen

Chilled Leek and Potato Soup with Shrimp and Fennel Salad

banner
Preparation info
  • 3 qt 2.9 l ), plus garnish portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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.
  6. Chill the soup tho

Per serving: Calories, 240; Protein, 8 g; Fat, 15 g (55% cal.); Cholesterol, 55 mg; Carbohydrates, 22 g; Fiber, 3 g; Sodium, 90 mg.