Created by Louis Diat at the Ritz Carlton in New York City, and introduced to the Duquesne Club by chef Abel Bomberault, this soup is a treasured staple among club members. With only a handful of ingredients, its excellence is marked by surprising simplicity. It generally is served cold, but may be served hot as well.
2 tablespoons butter
1 small bay leaf
2 cups diced leeks, white parts only, thoroughly washed
2 cups diced, peeled potatoes
2 cups chicken stock
3 cups light cream
Fine sea salt and ground white pepper to taste
For the garniture: 2 tablespoons snipped chives
To make the soup: In a medium saucepan over medium heat, melt the butter. Add the bay leaf and leeks, cover, and sweat the ingredients for 7 minutes, stirring occasionally, until the leeks are tender. Add the potatoes and the stock, increase the heat to medium-high, and bring to a boil. Cook for 12 to 15 minutes, or until the potatoes are fork-tender. Remove and discard the bay leaf. Transfer the contents to a blender, puree for 20 seconds, then transfer to a bowl set over ice and stir constantly until cool. Add the cream and mix well. Pass through a fine strainer and season to taste with salt and pepper.
To serve: Pour one cup of soup into each of six shallow bowls, sprinkle with chives, and serve immediately. Makes 6 cups.
"Duquesne Club Cookbook: Four Seasons of Fine Dining" by Keith Coughenour
Thursday, May 27, 1999
