Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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