HOT OR COLD LEEK SOUP

      Title: HOT OR COLD LEEK SOUP
  Categories: Soups, Vegetables, Tabasco
       Yield: 6 Servings
  
       1    Leek, (About 8 Ounces) *
       2 tb Olive Oil
       1    Onion, (About 6 Ounces),
            Peeled And Sliced
       6 c  Chicken Stock
   1 1/2 lb Potatoes, Peeled And Cut
            Into 2-Inch Cubes
            Salt To Taste (Depending On
            Saltiness Of Stock)
     1/2 ts Freshly Ground Black Pepper
            Bread Croutons, For Garnish
 
 MMMMM-----------------------FOR COLD SOUP----------------------------
   2 1/2 c  Cold Milk
       6 tb Chives, Chopped
     1/4 ts Tabasco Sauce
  
   Remove the root end and any damaged outer leaves from the leek, but
   leave the remainder of the leaves intact. Split the leek in half
   lengthwise, and cut it into 1/2-inch pieces. Clean the leek by
   immersing the pieces in a bowl filled with cold water.  Lift the
   pieces from the water and place them in a sieve to drain. Heat the
   oil in a pot. When hot, add the leek and sliced onion, and cook over
   medium heat for about 5 minutes, until they soften and begin to brown
   lightly. Add the stock, potatoes, salt and pepper, and bring to the
   boil. Boil for 30 to 40 minutes, until the potatoes are tender.
   Strain off most of the cooking juices and reserve them. Add the
   solids with a little of the juices to the bowl of a food processor,
   and process briefly, just until pureed. (If too much liquid is added
   to the processor bowl, the mixture will become too foamy.) Stir the
   puree into the reserved juices. You should have about 7 cups. The hot
   soup can be served immediately, either plain or with croutons. FOR
   COLD SOUP: Cool the soup and stir in the milk, chives and Tabasco
   sauce. Serve cold. Serves 6. *If you cannot find leeks, add
   additional onions or scallions; the soup will be very good, although
   it won't have the unique taste that leeks give to soup. If using
   leeks or scallions, be sure to make use of the green as well as the
   white part of the vegetables, after trimming them first, of course,
   to eliminate any damaged or wilted sections. The green leaves lend
   color as well as taste and texture to the soup. Recipe from "Cuisine
   Economique" by Jacques Pepin. Source: Cuisine Economique - J. Pepin
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