This is a warm winter soup that is especially superb zvhen served with crusty French bread. It is economical to make and easy to prepare.
3 oz. butter 3 large leeks, thoroughly washed and chopped
1 medium-sized carrot, scraped and chopped
3 medium-sized potatoes, peeled and diced
2 pints chicken stock
1 teaspoon salt
½ teaspoon black pepper
1 bunch chervil, washed and finely
2 tablespoons dried
4 fl. oz. single cream ½ cup light
In a large saucepan, melt 2 ounces of butter over moderate heat. When the foam subsides, add the chopped leeks, carrot and potatoes. Fry the vegetables for 10 to 12 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan.
Pour in the stock. Add the salt, pepper and chervil to the pan and bring to the boil over high heat. Reduce the heat to
low, cover and simmer the soup for 40 minutes.
Remove the pan from the heat and strain the soup into a bowl. Alternatively, puree the soup in a blender.
Return the strained or pureed soup to the saucepan. Bring it to the boil over moderate heat and cook for 5 minutes. Add the cream and swirl the remaining butter into the mixture, stirring until it melts.
Transfer the soup to a warmed tureen and serve immediately.