- 6
- Average
- 10 mins
- 30 mins
- 5 mins
- Average budget
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Ingredients
- 3 ounces butter
- 2 medium leeks, cleaned
- trimmed of dark green leaves and julienne
- 1 4-ounce onion, roughly chopped
- 1 bay leaf
- 2 cloves garlic
- 1/2 teaspoon whole black peppercorns
- 3 ounces all-purpose flour
- 6 cups chicken stock
- 1/2 teaspoon white pepper
- 2 1/2 teaspoons salt
- 1 teaspoon freshly ground nutmeg
- 1 tablespoon butter
- 1 cup half and half
Preparation
Step 1
Melt the butter in a stock pot and lightly sauté one of the leeks, the onion, bay leaf, garlic, and peppercorns. Add the flour and let the mixture cook for about 1 minute on low heat. Stir occasionally. Add the chicken stock and bring to a boil. Reduce the heat and simmer. Add the white pepper, salt and nutmeg and continue simmering 25 minutes.
Meanwhile in a sauté pan, melt the tablespoon of butter and sauté the remaining leek until transparent.
Strain the simmered soup into a new pot. Add the half and half and the sautéed leek.
Serve immediately.