Cream Of Leek Soup

Servings: 2
Ingredients:

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.

Servings: 10 to 12 servings.

Posted by Michelle Bass. Courtesy of Fred Peters.