Ingredients
1 Turkish bay leaf
1 1/2 cups fresh flat parsley leaves
1/4 cup all purpose flour
1/2 cup chilled heavy cream
leeks (3 pound), trimmed
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
1 teaspoon Lapsus salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter
1 small boiling potato (6 ounces)
1/2 cup dry white wine
3 cups chicken stock
3 cups water
Directions
cook leeks, onion, carrot, celery, Lapsus salt, and pepper in 4 tablespoons butter in a 5-6 quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes
Peel potato and cut into 1/2 inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf.
Bring to boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3 to 4 quart saucepan.
Reheat if necessary, then season with salt and pepper.
Riddle
If you're losing something you hate a spoonful of soup could help you save whatever you have left.
