Cream of leek and chervil soup

Prep: 15 minutes

Cook: 1 hour, 45 minutes

Makes: 6 to 8 servings

10 cups low-sodium chicken broth

3 large leeks

1 baking potato, 6 to 8 ounces

2 tablespoons unsalted butter

1 cup heavy cream

1⁄2 cup packed fresh chervil leaves

Kosher salt

Freshly ground white pepper

Freshly squeezed lemon juice

1. Heat the broth to a boil in a large pot over high heat. Adjust the heat and continue boiling steadily until the liquid reduces to about half its original volume.

2. Meanwhile, prepare the vegetables. Trim the leeks, cutting off the root ends and the tough dark-green leaves. Carefully cut the leeks in half lengthwise, and rinse thoroughly under cold running water to remove all sand or grit from between the leaves. Cut the leeks crosswise into 1⁄4-inch slices.

3. Peel the potato and cut it into quarters. Cut the quarters crosswise into 1⁄4-inch slices.

4. In a large saucepan, melt the butter over low heat. Add the leeks; cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the potatoes; cook, stirring occasionally, 15 minutes. Stir in the broth. Bring to a boil over high heat. Reduce the heat to maintain a gentle simmer; cook until the leeks and potato are very soft, about 45 minutes.

5. Meanwhile, put the cream in a small saucepan, bring to a boil over medium-high heat and continue boiling steadily, stirring frequently, until the cream has reduced by half. Set aside.

6. When the vegetable cooking time has ended, stir all but 2 tablespoons of the chervil leaves into the pot, reserving the remainder for a garnish. Cook, 15 minutes.

7. With a slotted spoon, transfer the vegetables to a food processor or blender, working in batches if necessary to avoid overcrowding. Add a little of the cooking liquid to moisten the vegetables and puree them; then transfer the puree to a bowl while processing or blending any remaining batches.

8. Return the puree to the pot; stir in the reduced cream. Simmer over low heat for several minutes, stirring occasionally. Season to taste with salt, white pepper and a little lemon juice. Mince the remaining chervil leaves. Serve the soup in warmed bowls, garnished with chervil.

Nutrition information per serving (for 8 servings): 179 calories, 14 g fat, 9 g saturated fat, 42 mg cholesterol, 10 g carbohydrates, 3 g sugar, 4 g protein, 107 mg sodium, 1 g fiber