and Leek Soup
the leeks to saute very slowly before adding the stock
and other ingredients helps this soup develop a rich sweet
4 - 6
2-3 Tbsp Olive Oil
1 Onion (peeled and finely chopped)
4 Garlic Cloves (peeled and finely chopped)
1lb, Leeks (very thinly sliced)
2 Carrots (scraped and cut into neat 1 inch julienne strips)
3/4 lb. Cooked Ham (trimmed of any fat and cut into 1-inch
cubes or into narrow strips)
1 3/4 qts. Chicken Stock, Ham stock or Vegetable stock
1 tspn. Dried or 1 tbls. Fresh Sage Leaves (finely chopped)
Salt and Freshly Ground Black Pepper
Manie Ingredients :
2 tspns. All-Purpose Flour
1/4 cup Softened Butter
2/3 cup Heavy Cream
Parsley or Sprigs of Fresh Thyme (chopped fresh for garnish)
the oil in a large saucepan. Add onion and gently fry
until soft and translucent.
Add the garlic and fry gently for 2 minutes.
Add the leeks and carrots and sweat over a very low for
8-10 minutes without browning. Add the ham ,stock, sage
and a little salt and pepper. Bring to the boil, the heat,
cover the pan, and simmer gently for 20-25 minutes.
Add the beurre manie in small pieces, stirring them into
the soup, and simmer gently until slightly thickend. Stir
in the cream and adjust the seasoning, if necessary.
Serve the soup garnished with chopped fresh parsley or
sprigs of thyme.