Wednesday, March 30, 2005
Cream of Leek Soup
Elm Treenware Bowl from Old Bedford Mercers
Spring is just around the corner and leeks have such a fresh green taste this time of year. I washed my leeks very well and then sliced them very thinly. In a hot pan with a dab of butter I carmelized the leeks and added some light cream bringing it to a simmer. I then kneaded butter and an equal portion of flour into a beurre manie and whisked it into the simmering soup. When it was thick and bubbly, I served it with a spinkle of white pepper and salt to taste.