Leek Soup with Dill Oil

Leek Soup with Dill Oil
((Printable Version))

Ingredients:
1 small bunch of fresh dill
9 tablespoons extra virgin olive oil
3 1/2 pounds leeks
6 tablespoons unsalted butter
Sea salt to taste
2 large red potatoes, chopped
3 cloves garlic, sliced
6 cups vegetable broth
Chopped almonds and parmesan cheese for topping

Directions:
1. In a blender or food processor, blend the olive oil and dill. Set aside.

2. Cut the dark green ends off the leeks. Cut in half lengthwise and slice.

Soak well in water to clean and then spin dry in a salad spinner.

3. In a stock pot, melt the butter and add about 5 tablespoons dill oil.  Cook the leeks for about 6-8 minutes.  Add the garlic, chopped potatoes, and broth.  Cook for about 20 minutes, until the potatoes are tender.

4. With a hand held blender, puree the soup until you've reached desired consistency. Season with salt to taste. Top with almonds, parmesan cheese, and a drizzle of dill oil.

Serve with some homemade bread for dipping.

 Source: 101 Cookbooks
Linked to: Gooseberry Patch