This hearty soup can be made dairy or parve. To make it parve, use margarine in place of the butter and use non-dairy sour cream. It can be made a few days ahead of time. Keep it chilled in the refrigerator until ready to serve.
Directions
Make the Soup
1. Melt the butter in a large saucepan. Add the leeks, onions and two teaspoons of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes.
2. With an immersion blender puree the soup (you can use a blender too) until very smooth. Add the sour cream and bring to just a simmer over moderate heat, stirring occasionally. Season with salt. Ladle the soup into bowls. Garnish with the chives and pepper and serve.
3. Stir in the brandy and wine and boil until nearly evaporated, about five minutes. Add the potatoes and water and bring to a boil. Simmer over moderate heat until the potatoes are very tender, about 35 minutes.
About
Aish.com is a leading Jewish content website with over 10,000 articles exploring Jewish wisdom on parenting, spirituality, current issues, Israel, holidays and the weekly Torah portion.
Hello Can this recipe be made without the wine, to the same effect?
The wine really gives it a depth of flavor David. I wouldn’t skip it.
Love this recipe. It’s become our Shavuos favorite
Really tasty! and different!