astray recipes: Leek soup #2

Categories: Soup/stew
Yield: 1 servings

Measure	Ingredient
½ cup	(1/2 stick) unsalted
	Butter
2 tablespoons	Vegetable oil
2 pounds	Leeks/green onions trimmed
	Well rinsed and thinly
	Sliced
2 cloves	Garlic finely chopped
3 tablespoons	All purpose flour
2 quarts	Chicken stock preferably
	Homemade heated
	Ground white pepper to
	Taste
	Salt to taste

Heat the butter and oil together in a large casserole or dutch oven.

Add the leeks and stir to coat. Cover. Cook over low heat for 15 minutes; the leeks should be very soft. Add the garlic and cook over medium heat, uncovered, stirring frequently until the leeks are lightly browned, about 15-20 minutes. Sprinkle the flour over the leeks; then stir to combine. Cook, stirring, for about 2-3 minutes.

Slowly stir in hot chicken stock. Simmer, partially covered, for about 30 minutes until the flavor develops. Season with the white pepper and salt, to taste. Serve in mugs with your favorite crackers.

leek soup #2