Soups main page

  Apple curry soup
  Bean soup with bacon bits
  Bili-bi soup
  Black bean soup
  Buckwheat noodle and chicken soup
  Cabbage diet soup
  Canadian cheddar cheese soup
  Carrot soup with ginger
  Caribean sweet potato soup with gingered shrimp
  Celery, chestnut and apple soup
  Cheddar cheese soup
  Chicken barley soup
  Chicken soup
  Chicken broth
  Chickpea spinach soup
  Chilled curried potato-leek soup
  Chilled shrimp, avocado and cucumber soup
  Chive tomato soup
  Chlodnik
  Cod and potato chowder
  Cod bouillabaisse
  Cod chowder
  Cold broccoli soup
  Conch chowder
  Consomme belle vue
  Consomme with chicken dumplings
  Corn chowder
  Corn and lobster chowder
  Cream of chicken soup
  Cream of pumpkin soup
  Cream of tomato soup
  Creme Dubarry
  Creme marquise
  Curried clam soup
  Curried squash soup with frizzled leeks
  Fiddlehead soup
  French onion soup
  Fresh tomato-basil soup
  Lentil soup
  Lettuce soup
  Lobster bisque
  Manhattan clam chowder
  Matelote of salmon
  Minestrone soup
  Minestrone with cabbage and spinach
  Mussel and scallop soup
  Mussel soup
  New england clam chowder
  Oyster bisque florentine
  Pasta and garbanzo bean soup
  Potage germiny
  Potage parmentier
  Potage rossolnick
  Provencale fish soup
  Red pepper bisque
  Roasted celery root, potato and wild mushroom soup
  Roasted onion and garlic soup
  Roasted tomato and corn soup
  Sesame noodle soup with ginger and chilies
  Sorrel and potato soup
  Sorrel, spinach and tomato soup
  Spanish fish stew
  Stilton cauliflower soup
  Tofu soup with scallions and sprouts
  Thai coconut chicken soup with ginger
  Tomato and leek soup
  Tomato soup
  Tomato-fennel consomme

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CHILLED CURRIED POTATO-LEEK SOUP

Serves 6

2 tablespoons unsalted butter
2 yellow onions, chopped
3 leeks, white parts and 1-inch of the green, halved lengthwise, washed and sliced crosswise
1 clove garlic, minced
1 tablespoon curry powder
3 cups vegetable stock
4 red potatoes, about 1 pound, peeled and thinly sliced
to taste salt
1 teaspoon freshly ground pepper
3 cups milk, or as needed
2 tablespoons finely chopped fresh chives

Melt butter in soup pot over medium-low heat. Add the onions and leeks and sauté, stirring, until the vegetables begin to soften.
Add the garlic and curry powder and sauté until onions and leeks are soft.
Add the vegetable stock, potatoes and 1 teaspoon salt. Cover and cook until the potatoes are soft. Pour in the 3 cups milk and stir to mix well.
Working with 2 cups of soup at a time, place in a blender and purée on high until very smooth and light.
As each batch is puréed , transfer to a large bowl.
If the soup is too thick ,add more milk and stir until the soup is the consistency of heavy cream.
Cover and chill for 2 hours. Season to taste with salt and pepper. Laddle into chilled bowls and garnish with the chives.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.