Leek Soup

Ingredients

• 6 leeks (about 6-7 ounces)
• 1 tablespoon butter
• 1 quart warm water
• ¼ teaspoon pepper
• ¼ teaspoon coarse sea salt (formerly 'bay salt')
• 1 French roll
• ¼ pound sliced potatoes (optional for potato and leek soup)

Directions

1. Trim and wash the leeks, then cut them into pieces 1 inch long and ½ inch thick.

2. Melt the butter in a stewpan and cook the leeks until they are light brown.

3. Add the warm water, pepper, and salt, then bring to a boil and simmer for 20 minutes.

4. Slice the French roll into ¼ inch thick slices, divide each slice into four parts, and place in a tureen.

5. Prepare a milk liaison and add it to the soup before serving.

6. For potato and leek soup, add the sliced potatoes after the pepper and salt, and boil gently until the potatoes are soft enough to puree.