Yield: 2 servings
|12 \N||Med. leeks|
|1 tablespoon||Garlic - finely minced|
|8 cups||Chicken broth - homemade or canned|
|\N \N||Salt and freshly ground pepper to taste|
|¼ teaspoon||Freshly grated nutmed|
|1 cup||Whipping cream|
|⅓ cup||Chervil sprigs - OR 3 Tablespoons chopped fresh|
1. Trim the leeks and rinse them well. Quarter them lengthwise and cut them into ¼-inch pieces. There should be about 5 cups.
2. Heat the butter in a heavy saucepan and add the leeks and garlic.
Cook briefly, stirring often, over medium heat. Add the flour, blending it well with a wire whisk, and add the chicken broth, milk, salt, pepper and nutmeg. Bring to a simmer and cook for 30 minutes.
3. Spoon and scrape the mixture into a blender or food processor and puree.
4. Just before serving, add the whipping cream. The soup can be served cold or brought to a simmer and served hot. Garnish each serving with the chervil or chives.
Yield: 10 to 12 servings.
Posted by Michelle Bass. Courtesy of Fred Peters.