Leek Soup

Ingredients

• 6 whole Large leeks (White and light green parts only)
• 2 liters Water (For blanching)
• 2 tbsp Butter (For stewing leeks)
• 1.5 liters Whole milk (Approximately 3 pints)
• 2 leaves Bay leaves
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp White pepper
• 0.25 tsp Nutmeg (Freshly grated)
• 1.5 tbsp Butter (For roux)
• 1.5 tbsp All-purpose flour (For roux)
• 1 loaf French roll or Baguette (Crusts only)
• 1 tbsp Fresh parsley (Blanched and chopped (optional))
• 0.5 cup Heavy cream (Optional improvement)

Instructions

1. 1Trim the dark green tops and roots from the leeks. Wash thoroughly to remove any grit.
2. 2Bring a large pot of water to a boil. Add the trimmed leeks and boil for 5 minutes. Drain well and pat dry with a clean towel.
3. 3Cut the blanched leeks into pieces about half an inch long. In a soup pot, melt the stewing butter and add the leeks. Stew gently over low heat until tender, being careful not to brown them.
4. 4Add the milk, bay leaves, salt, pepper, and grated nutmeg to the pot. Bring to a gentle simmer and cook until the leeks are very tender.
5. 5In a small separate pan, melt the roux butter and whisk in the flour. Cook for 1-2 minutes without browning to make a white roux. Whisk a ladle of hot soup into the roux to temper it, then pour the mixture back into the main soup pot. Stir well and simmer for 5 more minutes to thicken.
6. 6Scoop the crumb out of the French roll and cut the crust into rings or small pieces. Place these crusts at the bottom of a soup tureen. If using cream, stir it into the soup now. Pour the hot soup over the crusts. Garnish with blanched parsley if desired.