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| RECIPE FOR CREAM OF LEEK SOUP |
Title: Cream Of Leek Soup
Serves: 2
Ingredients:
| 12.00 | | Med. leeks | | 4.00 | tb | Butter | | 1.00 | tb | Garlic - finely minced | | 6.00 | tb | Flour | | 8.00 | c | Chicken broth - homemade or | | | -canned | | 2.00 | c | Milk | | | Salt and freshly ground | | | -pepper to taste | | 0.25 | ts | Freshly grated nutmed | | 1.00 | c | Whipping cream | | 0.33 | c | Chervil sprigs - OR 3 | | | -Tablespoons chopped fresh | | | Chives |
Instructions:
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.
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