Serves: 4
Total Calories: 396
1. Prepare the chile. Then remove the stem and cut out and discard the seeds. Coarsely chop the chile and set aside.
2. Wash the leeks then trim off the root end and discard the dark green leaves. Cut the leeks in half lengthwise and rinse well to rid them of any dirt or sand between the layers of leaves. Chop the leeks, using only the white and tender pale green part.
3. Melt the butter in a medium saucepan. Add the leeks and cook, covered, stirring frequently, until softened, about 5 minutes. Add the chile to the pan along with the potato and chicken broth. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes.
4. Transfer the soup to a blender or food processor and purée until smooth. Add the milk and salt. Blend again. Return the soup to the pan, and bring it to a boil, uncovered, over medium-low heat, stirring frequently. Cook 3 to 4 minutes. Adjust seasoning. Serve hot, garnished with a sprinkle of parsley.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Leek Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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