Serves: 3

INGREDIENTS

2 Tbsp butter
3-4 leeks – Do not use rough tops
2-3 cloves garlic - minced
1 medium potato – small dice
1 cups chicken or veggie stock
1 bayleaf
1 cups cream or coconut cream/milk
2 fresh chives finely chopped
1 pinch nutmeg
TT salt & pepper

Directions

1. In a saucepan, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color.
2. Add garlic and potatoes and cook for an additional minute or two, stirring a few times.
3. Stir in the chicken broth and bring to a boil.
4. Reduce heat to a simmer. Add bayleaf and reduce temperature to low heat, gently simmering for 35 minutes OR until the leeks and potatoes are very soft. Allow to cool for a few minutes.
5. Puree the soup at a high speed in the blender. Make sure the benders lid is on, and lean on the top with a clean dry towel when you turn on. If not the burn you will, get is awful.
6. Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed.
7. Traditionally this soup is served chilled; however, we will not have time to chill it during class. The soup is excellent warm so you may enjoy at this temperature as well. a. If you were to serve it in the traditional way, you would transfer soup to the mixing bowl a chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool.
8. Check seasoning, sprinkle with chives and serve.
9. This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.