Cream of leek soup
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Cream of leek soup
  Soups    Creams    Leeks  
Last updated 6/12/2012 1:00:50 AM. Recipe ID 24080. Report a problem with this recipe.
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      Title: Cream of leek soup
 Categories: Soups
      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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Recipe ID 24080 (Apr 03, 2005)

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