How to make it

  • Heat pine nut oil in a stock pot. Add butter and follow immediately with leeks and onions.
  • Saute over medium-low heat for about 10 minutes, sprinkle with a pinch or two of salt.
  • Add wine and reduce by 1/2.
  • Add potatoes and stock. Simmer for 20-25 minutes, until potatoes are tender.
  • Cool by placing your cooking vessel in ice water for a few minutes, then puree the mixture in a blender.
  • Place the puree back into the stock pot and mix in the cream. Add a bit more broth - about 1/2 of a cup.
  • Season with salt and pepper and simmer for 2-3 minutes, just to warm through. Garnish with parsley.

Reviews & Comments 7

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    " It was excellent "
    lanacountry ate it and said...
    Good one and as always a 55555 from me!! :)
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  • urzula 12 years ago
    Ditto on the "jaie" comment.
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  • chef2 12 years ago
    another great one Thank you keep them coming .Have you any holiday recipes for Christmas I have Russian guest coming for the holidays .Need menus and recipe ideas.
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  • jaie 12 years ago
    There are so few people like me that are of Russian-Polish descent that I have to just say THANK YOU for posting this!!!
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  • mystic_river1 12 years ago
    There are many stores that carry i just google it and find a store in your area or order it on the net
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  • howiej 12 years ago
    sounds nice but where do you get extra virgin pine nut oil? It sounds expensive...(the pine nut oil, not all of it...)
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  • peetabear 12 years ago
    sounds like just the thing on a cold snowy day.. warm and comforting
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