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This tummy-warming soup is ready in minutes. Sprinkle croutons or toasted bread pieces on top for garnish.

Leek Soup

1 1/4 pound leeks
1/4 cup butter
1/4 pound onion, chopped
1 celery rib, chopped
10 cups chicken broth
1/2 cup chopped flat-leaf parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup heavy cream

1. Clean leeks and coarsely chop. Reserve a small amount of the green for garnish.
2. Melt butter and cook chopped onion, chopped celery rib, and the leeks until soft but not brown.
3. Add chicken broth and bring to a boil. Simmer for 1 hour, skimming if necessary.
4. Process in a food processor or blender until smooth.
5. Reheat the soup, stir in chopped parsley, the reserved leeks, salt, pepper and cream.

Makes 8 servings.

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