Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 12 \N | Med. leeks |
| 4 tablespoons | Butter |
| 1 tablespoon | Garlic - finely minced |
| 6 tablespoons | Flour |
| 8 cups | Chicken broth - homemade or canned |
| 2 cups | Milk |
| \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 |
| \N \N | Chives |
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.