Checkout  Cart | Track Order | Help
  All Recipes | Recipe Search | Submit a Recipe | Free Recipe E-Mail
BROWSE:  Recipes | Collections | Menus
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You
Bench Scrape Bench Scrape by Rachael Ray
Star Rating
$7.95 $6.39
Skillet Set Skillet Set by Calphalon
Star Rating
$164.95 $49.99
Smokeless Indoor Barbecue Grill Smokeless Indoor Barbecue Grill by Sanyo
Star Rating
$49.99
Recipe & Cooking Community
Join Us on
Facebook
Join Us on
Twitter

Leek Puree with Potatoes
Source: The Heritage of French Cooking
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  10 Minutes
Total Time:  30 Minutes
Yield:  Serves 4
The marriage of these two humble vegetables is traditional; indeed, potato and leek soup is one of the basic French soups. This pureed combination of the two vegetables is more interesting and more sophisticated - and it provides an opportunity to pay tribute to Nouvelle Cuisine for its revival of all kinds of purees that had been forgotten since the eighteenth century.
RECIPE INGREDIENTS
1 1/4 pounds leeks
13 ounces peeled floury potatoes
2 tablespoons extra virgin olive oil
Salt
Freshly ground black pepper
Leek Puree with Potatoes Recipe at Cooking.com
DIRECTIONS
Clean the leeks, and drain them. Save only the white and soft green parts. Chop them. Peel the potatoes; cut into fine dice.
Barely heat the oil in a 4 qt cast-iron saucepan. Add the leeks and potatoes and stir over gentle heat for 2 minutes. Add 2 cups water, and salt; cook over gentle heat for 20 minutes, until all the water evaporates.
TO SERVE:
Pour the leeks and potatoes into a food processor and blend to a coarse puree. Serve immediately sprinkled with pepper and garnished with herbs.
NOTE:
This puree is served with Sour-Sweet Veal Liver, haddock, poached cod or fried fish fillets.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
Seder Starters and Sides
Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 213
Sodium: 32mg
Fiber: 4g
Carbohydrates, Total: 35g
Protein: 3g
% Cal. from Fat: 34%
Fat. Total: 8g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering:
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2012 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
Small Advertising EatingWell Magazine - free trial issue! Click for details.