Ingredients

serves 8 to 10

　　2 medium leeks, white and light-green parts only

　　8 heads Belgian endive, plus more for garnish

　　2 medium russet potatoes

　　3 tablespoons unsalted butter

　　1/2 cup dry white wine

　　5 cups homemade or low-sodium canned chicken or vegetable stock

　　1 cup heavy cream

　　1 1/2 teaspoons coarse salt

　　1/4 teaspoon freshly ground white pepper

　　Generous pinch of freshly grated nutmeg

　　

Step 1

Cut the leeks in half lengthwise. Rinse well under cold running water to remove any grit. Thinly slice crosswise; set aside.

　　

Step 2

Cut the endives in half lengthwise, and cut out the cores. Thinly slice crosswise; set aside.

　　

Step 3

Peel the potatoes, and cut into 1/2-inch pieces. Set aside in a bowl of cold water.

　　

Step 4

Heat the butter in a saucepan over medium heat. Add the leeks; cook until they start to soften, about 3 minutes. Drain the potatoes well; add to the pot along with the sliced endive. Cook until the vegetables begin to soften, about 10 minutes; do not let brown.

　　

Step 5

Add the wine and stock, and bring to a gentle simmer. Cook until the vegetables are very tender, about 1 hour. Cool slightly.

　　

Step 6

Transfer the soup in batches to a blender (fill no more than halfway), or pass it through a food mill. Return the soup to a clean saucepan; stir in the cream. Bring to a simmer; remove from heat. Season with the salt, pepper, and nutmeg. Garnish with the endive.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.