6 cups stock of choice
4 – 5 leeks, cut into rounds and washed well
4 tablespoons butter
1 teaspoon sea salt
1 ½ tablespoons flour
several tablespoons of fresh chervil or fresh parsley
1. Heat stock.
2. Melt butter in a wide soup pot; add the leeks and salt. Cook them slowly over low heat for about 15 minutes, stirring frequently. Add a little water or stock to the pot to keep them from sticking. Stir in the flour, cook for a minute, then pour in warmed stock. Simmer for 25 minutes.
3. Taste, add more salt if needed, and season with freshly ground black pepper. Garnish with chervil or parsley and freshly grated Parmesan if desired.
Serves 4 – 6