Leek Cream Soup

Name: Leek Cream Soup
Cuisine: France
Ingredients: 650 g leek whites, thinly sliced; 1 L béchamel sauce (white sauce); 1 dL milk; as needed butter; small batch croûtons, fried in butter

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

650 g leek whites, thinly sliced
1 L béchamel sauce (white sauce)
1 dL milk
as needed butter
small batch croûtons, fried in butter

Instructions

Blanch the sliced leek whites lightly, then braise them gently in butter. Finish cooking them in the béchamel sauce (white sauce), then pass the mixture through a fine sieve (étamine). Add the milk, heat through, and finish by mounting with cream (crémer) at the last moment. Serve garnished with small butter-fried croûtons.