2 T. unsalted butter
1 T. oil
2 medium leeks, white part only, cleaned and thinly sliced
8 large carrots, peeled and finely diced
2 large baking potatoes (1-1/2 lbs.), peeled and finely diced
5 c. chicken stock
2-1/2 t. finely chopped fresh thyme or 1-1/4 t. dried leaf thyme
1 bay leaf
1 pint half and half
1-1/2 t. salt
1/2 t. freshly grated nutmeg
3 T. finely chopped fresh dill or 1 T. dried dill
2 T. lemon juice
1/8 t. Tabasco sauce
For garnish: 1 T. finely chopped fresh dill
Heat butter and oil in large saucepan. Add leeks and saute, stirring occasionally until soft.
Add carrots and potatoes. Saute 5 mins.
Add chicken stock and bring to simmer. Add thyme and bay leaf and simmer, covered, for 30 to 40 mins. or until carrots and potatoes are tende. Remove bay leaf.
Puree in food processor fitted with steel blade or in blender and add remaining ingredients. Bring mixture to boil and taste for seasoning. Serve hot or very cold. Garnish with dill just before serving.
Source: The Cuisine of California, Diane R. Worthington, 1983
Prepared by: Stacey for the May 2001 meeting and the May 2004 meeting