Wednesday, June 25, 2014

Recipe Of The Week: Cream Of Leek Soup

Cream Of Leek Soup
 
4 to 6 medium leeks
1/4 cup of butter
3 Tablespoons of flour
2 teaspoons of chopped chives
1/2 teaspoon of salt
6 cups of milk or light cream
2 chicken bouillon cubes (optional)
 
Thinly slice the leeks and discard the top green portion.  Saute the leeks in the butter for 8-10 minutes or until tender, stirring occasionally.  Stir in flour, chives, and salt.  Add the milk (or light cream) and, if desired, the bouillon.  Cook over medium heat, stirring occasionally, until the soup boils for one to two minutes.  Garnish servings with nutmeg if desired.

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