Cream of leek soup

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.

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