Yukon Gold Potato-Leek Soup

And as a special treat, try this recipe from Sbragia Wine ! Serve either hot or cold! (Especially since the 2010 Spring weather can’t make up it’s mind!)

YIELD: 2 1/2 quarts 

• 1/4 cup butter
• 4 cups sliced leeks, white part only
• 2 cups sliced yellow onions
• 4 cups diced Yukon potatoes
• 1 tablespoon fresh thyme
• 8 parsley stems
• 2 bay leaves
• 1 cup chardonnay
• 8 cups vegetable stock
• 1 cup heavy cream
• Salt and fresh ground pepper

In a thick bottomed pan, melt the better; add the leeks (cleaned and dried), onions and potatoes. Cook over medium heat for 3 minutes; then add thyme, parsley stems and bay leaves. Cover, turn the heat down to low and sweat (cook without coloring) for about 10 minutes. Remove the cover, pour in the chardonnay and reduce any liquid until the pan is dry. Add the stock and bring to a boil, reduce to a simmer and cook for 30 minutes, or until vegetables are tender. Add the cream and season to taste with salt and pepper. In a blender, puree the soup and strain. Taste the soup and correct the seasoning if necessary.     *Pair with the Sbragia Chardonnay*

Garnishes: Flake some smoked sturgeon (found at specialty stores), drizzle some creme fraiche with chopped herbs or finish before serving with a fresh corn salsa.

Notes: This soup can be served hot or chilled overnight and served as a cold soup on a hot summer day garnished with some fresh cut chives or parsley. The consistency may need to be thinned with a little half & half if served cold.

*Thank you to Martin Courtman for this recipe which was featured at the Sbragia 2009 Holiday Hors d’oeuvre Party*