soupnancy

Leek soup

4 L

½ onion, chopped

1 stalk celery, minced

3 leeks, sliced

3 cloves garlic, minced

1c white wine

1 tsp thyme

3 L chicken or vegetable stock

2 potatoes, peeled and chopped

1 c cream

2 Tbsp fresh dill

s.q. salt, pepper

s.q. lemon

2 Tbsp olive oil

1 Tbsp butter

Sweat onion and celery in oil over low heat until translucent. Add leek and garlic and sweat slowly for 10 minutes. Deglaze with white wine, reduce down. Add potatoes, thyme and stock. Cook 20-30 minutes until potatoes are soft. Add dill and cream, cook 10 more minutes, blend and season, finish with butter. Thin to desired consistency with milk. Serve and top with garnish of choice.

Garnish with:

Fresh herbs like chives or parsley or dill.

Cooked seafood, steamed clams or mussels (add juice), or smoked salmon.

Stewed leeks.

Truffle oil.

Bacon.