|
1. Put the sliced leeks in a bowl of cold water for 10 minutes to drain them of sand.
2. Pat dry before using.
3. Heat the olive oil in a saucepan large enough to hold all the ingredients.
4. Add the shallots and leeks and sauté over medium heat for about 5 minutes, until they just start to wilt.
5. Add the potatoes, garlic, and stock.
6. Cover and bring to a simmer.
7. Cook until the potatoes are soft.
8. Season with salt, pepper, and nutmeg.
9. Let cool, then purée in batches in a food processor or blender.
10. Put the chives and 1/4 cup olive oil in a blender. Purée. Add more oil as needed.
11. The mixture should be thick but pourable. Heat the soup, pour into individual bowls and drizzle with the chive oil.
|
