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1
Slice leeks(place roots and tops of green part in freezer to make stock).
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2
Separate the sliced leeks into rings and soak them in a bowl of water for 5 minutes.
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3
Lift them out, letting any sand fall to the bottom.
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4
You should have about 4 cups, if not, make up the difference with scallions or an onion.
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5
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).
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6
Cover the pan and cook over medium heat until the leeks are tender, about 10 minutes.
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7
Stir in flour(I mix with 1 tbls.
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8
water to form a paste), then pour in remaining stock.
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9
Bring to a boil, then lower the heat and simmer, covered, for 20 minutes.
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10
Remove the bay leaf and thyme, puree the soup, then return it to the pot.
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11
Add the cream and bring to a simmer.
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12
Taste for salt and season with pepper.
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13
Stir in the fresh herbs and serve with a crouton in each bowl.
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14
Enjoy!
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15
To make Cheese Croutons:.
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16
Mix the cheese with the Dijon mustard, butter, and a little freshly ground black pepper.
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17
Toast 12 baguette slices, 2 for each person.
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18
Mound a little of the cheese topping on each slice, then broil until the cheese begins to bubble and melt.
