Leek Soup With Herby Croutons Recipes

CREAM OF LEEK AND HERB SOUP WITH CHEESE CROUTONS

Steps:

• Slice leeks(place roots and tops of green part in freezer to make stock).
• Separate the sliced leeks into rings and soak them in a bowl of water for 5 minutes. Lift them out, letting any sand fall to the bottom. You should have about 4 cups, if not, make up the difference with scallions or an onion.
• Melt the butter in a soup pot and add the leeks, bay leaf, thyme, 1 1/2 teaspoons salt, and 1 cup of the stock(or water). Cover the pan and cook over medium heat until the leeks are tender, about 10 minutes. Stir in flour(I mix with 1 tbls. water to form a paste), then pour in remaining stock. Bring to a boil, then lower the heat and simmer, covered, for 20 minutes.
• Remove the bay leaf and thyme, puree the soup, then return it to the pot. Add the cream and bring to a simmer. Taste for salt and season with pepper.
• Stir in the fresh herbs and serve with a crouton in each bowl. Enjoy!
• To make Cheese Croutons:.
• Mix the cheese with the Dijon mustard, butter, and a little freshly ground black pepper.
• Toast 12 baguette slices, 2 for each person.
• Mound a little of the cheese topping on each slice, then broil until the cheese begins to bubble and melt.