Cream of Leek Soup

Cream of Leek Soup

4-6 medium leeks
6 T. butter
3 T. flour
2 t. chopped chives
6 c. heavy cream 
6 cubes or t. chicken bouillon

Thinly slice leeks, discarding top green portions.  In medium saucepan, cook links in butter 8-10 minutes or until tender, stirring occasionally.  Whisk in flour, then add remaining ingredients.  .Cook over medium heat until boiling.  Simmer for 2-3 minutes, stirring until slightly thickened.  

NOTE: To make this soup suitable for drinking, add only 1-2 c. of cream, then puree in a food processor before adding the remaining liquid.  Use a turkey baster to dispense into shot glasses, sprinkle with chopped chives and wah-lah!  You have an elegant appetizer!