Cream Of Leek Soup
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Leeks||6 , diced, including green tops|
|Onions||2 Medium, diced|
|Chicken stock/Chicken broth||7 Cup (112 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Heavy cream||2 Cup (32 tbs)|
Heat the butter in a medium saucepan and saute the leeks and onions until tender but not browned.
Add the stock, Worcestershire, salt, pepper, and cream.
Heat the soup through.
Thicken if desired with a cornstarch-and-water mixture.
Pour the soup through a strainer.
Garnish each bowl with a sprinkling of nutmeg.