Ingredients
1 lb pumpkin, diced
4 oz leeks
10 cups chicken stock
2 tbsp olive oil
1 red onion, large, chopped
2 tbsp all-purpose flour
salt and black pepper, to taste
3 russet potatoes, large, diced
1 cup milk
½ tsp dried thyme
1 tsp hot sauce
2 tbsp cream sherry
4 oz leeks
1 tbsp vegetable oil
croutons
Preparation
Trim and wash the leeks carefully to remove any grit.
Cut the leeks into 4-inch pieces.
Slice the leeks into long thin strips.
Heat vegetable oil over moderate heat.
Add the sliced leek strips, stirring until limp and beginning to turn brown.
Drain on a paper towel.
Heat the olive oil in a large pot and add the onion, leeks, thyme, and pumpkin, sprinkle with the flour, and fry gently, stirring often, for 10 minutes until soft, not brown.
Add salt, pepper, potatoes and stock.
Blend in the milk.
Cover and bring to the boil.
Reduce heat, add thyme and simmer for 15 minutes or until vegetables are tender.
Stir in the hot sauce and sherry and turn off or remove from the heat.
Liquidize in a blender or you can use a stick blender if available.
Return to the pot and reheat gently.
Season with salt, adjust accordingly.
Serve in individual bowls garnished with the cooked leek strips and croutons.
