Potato Soup With Spring Greens
|Olive oil/Vegetable oil||2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken stock/Canned broth||4 Cup (64 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Baking potatoes||8 Ounce, peeled and cut into 1/2-inch dice (2 Large Ones)|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄8 Teaspoon, crumbled|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Scallions||2 Medium, minced (Including Green Stems)|
|Snipped chives||2 Tablespoon|
|Black pepper||To Taste|
1. Trim off the darkest green portion of the leek stems and discard, leaving just the light and medium green parts. Cut the leeks in half lengthwise and then crosswise into 1/4-inch slices. You will need 4 cups. Put the leeks in large bowl of cold water and rinse well to remove any sand. Drain; roll up in several layers of paper towels to dry.
2. Spoon the oil into a large heavy saucepan or soup pot over moderate heat. Add the leeks and saute until softened, adding 1 or 2 tablespoons of water if they begin to stick or become dry. Sprinkle with the flour and stir to moisten. Add the chicken stock and, stirring constantly, bring to a boil. Simmer for 1 minute. Add the milk, potatoes, basil, bay leaf, thyme and salt. Bring to a boil, stirring frequently. Reduce the heat, partially cover, and simmer, stirring occasionally, until the potatoes are very tender, 15 to 20 minutes.
3. Remove the soup from the heat; stir in the parsley and scallions. Ladle into hot soup plates. Sprinkle with the chives and a pinch of black pepper. Serve hot.