-
1
Slice three of the leeks.
-
2
Julienne the fourth, and set it aside.
-
3
Melt the butter in a large saucepan, add the sliced leeks and onion, cover and cook over low heat, stirring from time to time, until the vegetables are very soft but have not colored.
-
4
Add the potatoes and chicken stock.
-
5
Cover, and simmer about 15 minutes, until the potatoes are soft.
-
6
Puree the leek and potato mixture in a food processor, and return it to the saucepan.
-
7
Stir in the milk and cream, and bring the soup to a simmer.
-
8
Season the soup with salt, and keep it at a low simmer.
-
9
Mix the cloves, cinnamon, cardamom, pepper and nutmeg together, and set aside.
-
10
Heat the oil in a small deep pan until it is very hot but not smoking.
-
11
Add the julienned leek, and cook until it is golden brown.
-
12
Remove it with a slotted spoon to several thicknesses of paper towel to drain.
-
13
Sprinkle it with 1/4 teaspoon of the spice mixture and a good pinch of salt.
-
14
Sift the remaining spice mixture onto the soup through a fine strainer.
-
15
Lightly swirl in the spices without thoroughly incorporating them, so that there are streaks of spice.
-
16
Divide the hot soup among four dishes, top each with the spiced leeks, and serve.
