INGREDIENTS
3 cups white potatoes, peeled and cubed
2 cups leeks, green and white portion, chopped
2 garlic cloves, finely minced
1 quart chicken stock, store bought (can be salted or non-salted)
3/4 teaspoons curry powder
1 cup light whipping cream
White pepper to taste*
3 tablespoons fresh chives, minced
Sea salt (optional)
DIRECTIONS
In large pot cook cubed white potatoes and chopped leeks in chicken stock until potatoes are soft Push cooked vegetables to the side of pot and add minced garlic cloves. Cook garlic until it looses its raw flavor, about two minutes, stir to keep from scorching. Then mix garlic with potatoes and leeks. Add curry powder and simmer for five minutes more, cool and pour mixture into food processor or blender. Start machine on slow if mixture is still warm, then puree until well blended.
Pour pureed mixture in large serving bowl and stir in whipping cream, stir once more and season with white pepper and sea salt. You may have to season and taste several times before you are satisfied.
Serve chilled soup in a soup bowl or a slender glass. Sprinkle with minced chives.
Makes about 5 servings.
Hint
*Use of white pepper instead of black is for esthetics, no black specks in soup.
Salmon Cooked in White Wine Recipe
4 pieces of salmon cut into steaks ¾ to 1" thick
1 cup white wine, dry. Do not use cooking wine.
Salt and pepper to taste
1/2 teaspoon dried tarragon
Prepare salmon steaks by patting dry on both sides and sprinkling with salt and pepper. Bring white wine to a medium simmer and slip salmon into pan and cook 5 to 6 minutes per side. During the last 2 or 3 minutes of cooking sprinkle with tarragon, turn heat off, cover pan and allow to rest for 5 minutes before serving. Serve each with two tomato slices on bed of steamed spinach.
