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| Deluxe Cream of Leek Soup |
| Ingredients 4 cups leek, washed, trimmed, and sliced thin. 6 Tablespoons unsalted butter 3 Tablespoons flour 1 pint + 1/4 cup vegetable broth 1 pint heavy cream coarse salt white pepper [or freshly ground black] Method Stir fry the leeks in a large heavy skillet in 3 tablespoons of butter over medium high heat until soft and wilted, season with salt and pepper. Remove from heat and let cool slightly. Remove 6 slices of leek and set aside. Puree the rest of the leeks in a blender,using 1/4 cup of vegetable stock to get things moving. You should have about 2 cups of puree. Melt butter in skillet until foaming. Sprinkle in the flour, stirring constantly, until thick and lightly browned, about 3 minutes. Add the pint of vegetable broth, and heat, stirring, until mixture boils, turn heat to low. Smooth in the puree, cream, and season with salt and pepper. Allow the soup to simmer 5 to 10 minutes to let the flavors blend. Do NOT boil after the cream has been added! Taste and adjust for salt and pepper. Ladle into bowls and garnish each with the reserved leek slices [tie them into a knot, if desired] Makes 6 servings |