Cream of Leek Soup

° Serves 4 (makes 5 cups)

I make this delicious soup with the cooking liquid from Leeks Vinaigrette. Another vegetable stock or chicken stock can be substituted if you don’t have leek cooking liquid. Each version will have its own distinctive flavor.

The soup is thickened with Cream of Wheat, but you can use tapioca, semolina, or even oat flakes instead. This easy, quick, comforting soup is also good reheated (you may want to dilute it with a little water or milk).

• 4 cups cooking liquid from Leeks Vinaigrette or vegetable or chicken stock
• 1 tablespoon organic chicken base (omit if using chicken stock)
• ½ cup Instant Cream of Wheat, semolina, or oat flakes
• ½ cup heavy cream
• Salt and freshly ground black pepper
• 1 tablespoon chopped chives, for garnish

Bring the leek cooking liquid to a boil in a saucepan, then whisk in the chicken base and Cream of Wheat. Return to a boil and boil gently for about 3 minutes.

Stir in the cream and taste for seasonings. If the chicken base did not add sufficient salt for your taste, add a dash of salt, along with pepper. Ladle into soup bowls and sprinkle with the chives. Serve immediately.