Leek soup #2

Yield: 1 Servings

Ingredients:

1/2 c (1/2 stick) unsalted Butter
2 tb Vegetable oil
2 lb Leeks/green onions trimmed Well rinsed and thinly Sliced
2 cl Garlic finely chopped
3 tb All purpose flour
2 qt Chicken stock preferably

Instructions:

Homemade heated Ground white pepper to Taste Salt to taste Heat the butter and oil together in a large casserole or dutch oven. Add the leeks and stir to coat. Cover. Cook over low heat for 15 minutes; the leeks should be very soft. Add the garlic and cook over medium heat uncovered stirring frequently until the leeks are lightly browned about 15-20 minutes. Sprinkle the flour over the leeks; then stir to combine. Cook stirring for about 2-3 minutes. Slowly stir in hot chicken stock. Simmer partially covered for about 30 minutes until the flavor develops. Season with the white pepper and salt to taste. Serve in mugs with your favorite crackers.