Leek & Potato Cappuccino With Gruyère Crème
By: Eva Taylor
Published: Sunday, January 31, 2010 - 9:50am

Ingredients




1 cup finely sliced leaks
3 inches small new potatoes (about 2″  diameter) sliced finely (no need to peel)
13 ounces water and with 1 tsp concentrated chicken stock or miso 
ounce OR 13  low sodium chicken stock
1 tablespoon unsalted butter
1 tablespoon olive oil
cup For the Gruyère Crème: ¼  carnation 2% evaporated milk (use real cream if you’re
1 cup finely grated Gruyère cheese

Preparation

1 Cook leaks in butter and olive oil until soft (about 5 minutes). 2 Add chicken stock and stir. 3 Add potatoes and cook until everything is soft. 4 With an immersion blender, purée until everything is smooth. 5 Strain through a fine sieve (all the peel will get caught in the sieve) into a pyrex container. 6 Set aside. 7 For the Gruyère Crème: Heat cream, add cheese and whisk until smooth. If your cheese was cold, you may need to purée with an imersion blender to get it really smooth. 8 Pour into a small funneled container (so that you can control the shape). Allow to cool completely and then refrigerate (this is important because you want to get the crème really thick and the contrast of the hot soup and the cold cream is lovely!) 9 Assembly: 10 Reheat soup in microwave for a couple of minutes (you want it steaming hot, but don’t boil it as it will crust up on the sides). 11 Carefully pour into 5 demitasse cups. 12 Pour Gruyère Crème in a circular pattern on top, and draw a sharp knife in one direction to make the pattern shown. 13 Serve with a small spoon so the crème may be stirred within. 14 Enjoy!

About


This is a small cappuccino sized serving, for 5 (about 75ml per serving). Although it seems like a lot of work, this is really worth it. The flavor is incredible Inspired by our dinner at Europa in Montréal on February 15, 2009.