Spring Leek Soup
From Excecutive Chef Bo Palker
Serves: 16 (8 oz. servings)
Ingredients:
3 Leeks sliced & rinsed well
1 small Onion diced small
¼ Celery stalk diced small
1 Carrot diced small
1/8 pound or ½ stick Butter
¾ cup of Flour
1 small Fennel knob minced
1 teaspoon fresh Thyme
1/8 teaspoon crushed Red Pepper
1 Lime zested and juiced
4 quarts light Chicken Stock
½ cup Arugula sliced
Directions:
First, melt the butter in a heavy soup pot on medium heat, then add the leeks, onions, celery stalk, carrots and fennel, sweat until tender (cook on a low heat, covered, until vegetables become soft and translucent. Make sure not to brown or burn vegetables). Then add the flour and cook for five minutes stirring continuously, mixture will become thick. Next, add the chicken stock and bring to a simmer. Add the crushed red pepper, thyme, lime zest and juice, and simmer for about 20 minutes stirring continuously. Place the soup pot into an ice bath to cool. Once cooled, add the arugula and cover. Refrigerate for up to three days.