Active time: 30 min Start to finish: 1 hr
Recipe information
Yield
Makes 4 servings
Ingredients
1 medium leek (white and pale green parts only), chopped (1/2 cup)
6 cups chopped celery (about 12 ribs)
1 medium onion, chopped (1 cup)
1 tablespoon olive oil
1 small boiling potato, peeled and chopped (1/2 cup)
2 cups water
1 3/4 teaspoons salt
Pinch of cayenne
Preparation
Step 1
Wash leek well in a bowl of cold water, then lift out and drain.
Step 2
Cook celery, onion, and leek in oil in a 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes.
Step 3
Add remaining ingredients (vegetables may not be fully submerged) and simmer, covered, until celery and potatoes are tender, about 10 minutes.
Step 4
Purée in batches in a blender until smooth (use caution when blending hot liquids), then force through a fine-mesh sieve into a bowl, pressing hard on solids, then discarding them. Set bowl in a larger bowl of ice and cold water. Let stand, stirring occasionally, until cold. Season with salt. Serve chilled or at room temperature.
