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Title: Cream of Leek Soup
Categories: Soup
Yield: 2 Servings
| 12 | Med. leeks | |
| 4 | tb | Butter |
| 1 | tb | Garlic - finely minced |
| 6 | tb | Flour |
| 8 | c | Chicken broth - homemade or canned |
| 2 | c | Milk |
| Salt and freshly ground pepper to taste | ||
| 1/4 | ts | Freshly grated nutmed |
| 1 | c | Whipping cream |
| 1/3 | c | Chervil sprigs - OR 3 Tablespoons chopped fresh |
| Chives |
1. Trim the leeks and rinse them well. Quarter them lengthwise and cut them into 1/4-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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