Ingredients
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4 tablespoons sweet butter
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4 large leeks, white parts only,well cleaned and thinly sliced
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4 -6 cloves garlic, peeled and minced
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4 cups chicken stock or 4 cups vegetable stock
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1 teaspoon dried thyme
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1 bay leaf
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salt & freshly ground black pepper, to taste
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1 cup heavy cream
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3 scallions, trimmed,cleaned,and diagonally cut into 1/2 ",pieces
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toasted french bread crouton (garnish)
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snipped fresh chives (garnish)
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1/2 cup chopped shallot
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2 cups finely chopped yellow onions
Instructions
- Melt the butter in a pot.
- Add the onions, leeks, shallots and garlic and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
- Add the stock, thyme and bay leaf, and season to taste with salt and pepper.
- Bring to a boil, reduce heat,and cook, partially covered, for 20 minutes.
- Pour the soup through a strainer set over a bowl, transfer the solids and 1 cup of the liquid to the bowl of a food processor fitted with a steel blade(or a blender), and puree.
- Return the puree and remaining 3 cups of liquid to the pot and set over medium heat.
- Whisk in the heavy cream and bring to a simmer.
- Add the scallions and simmer for another 5 minutes, or until they are tender.
- Ladle into heated bowls and garnish with croutons of toasted French bread and snipped fresh chives.
- Enjoy!