Cream Of Leek Soup

Serves:

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

Method:

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.