Soups
Potato-Leek Soup
Hook & Ladder Winery
2134 Olivet Road
Santa Rosa, CA 95401
hookandladderwinery.com
- RECIPE YEAR: 2015
- RECIPE BY: Christine De Loach
- YIELD: Serves 8
- PAIRS WELL WITH: Hook & Ladder Estate
A great soup to serve on a chilly fall night to warm up after working in the vineyards, this can also be served chilled, as a vichyssoise.
Ingredients:
- 3 tablespoons unsalted butter
- 6 large leeks, white portion only, chopped
- 1 cup Hook & Ladder Chardonnay
- 5 cups chicken stock
- 4 medium Yukon Gold potatoes, peeled and thinly sliced
- Kosher salt, to taste
- 1/2 teaspoon freshly ground white pepper
- Pinch of freshly grated nutmeg
- 1 cup half-and-half, heavy cream or milk
- Chopped fresh chives for garnish
Directions:
Directions:
In a soup pot over medium-low heat, melt the butter. Add the leeks and cook, stirring occasionally, for 5 minutes. Add the wine and cook for 10 minutes. Add the stock and cook for 20 minutes. Add the potatoes and cook until tender, about 30 minutes. Working in batches if needed, puree the soup in a blender. Season with salt, white pepper and nutmeg. (The soup can be frozen at this point; when ready to use, thaw in the refrigerator and proceed with the recipe.) Return the soup to the pot, place over low heat and add the half-and-half. Heat until the soup is warmed through. Ladle into bowls and garnish with chives.
