This flavorful French leek and potato soup was served at Cyrano every Saturday, along with little round toasts.
Serves 6
2 tbsp. unsalted butter
1 lb. leeks, cleaned and minced (white parts only)
1 medium onion, peeled and minced
8 oz. russet potatoes, peeled and diced
16 oz. chicken stock
salt
freshly ground pepper
¼ cup mascarpone cheese
fresh basil
1. In a Dutch oven, melt the butter over medium-low heat. Add the leeks and onion and cook for 10 minutes. Add the potatoes and stock, cover, and bring to a boil over medium-high heat. Lower the heat and simmer for 35 minutes, partially covered.
2. Put the liquid through a food mill or purée in a blender. Return it to the pot, and season with salt and pepper to taste. Bring the liquid back to a boil, and whisk in the mascarpone cheese. Remove from the heat and let cool.
3. When the soup has cooled, refrigerate for at least 6 hours. Serve cold, sprinkled with basil.