Root Vegetable Soup - leeks

Method

• Cut the leeks in half lengthwise and then crosswise into thin slices.
• Place in a colander and run under warm water to remove all traces of sand.
• Drain and set aside.
• In a large casserole, melt the butter over low heat.
• Add the flour and cook, stirring constantly for one minute without browning.
• Add the chicken stock and whisk until well blended.
• Add the reserved leeks, carrots, turnips, parsnips and potatoes.
• Bring to a boil, reduce heat and simmer until the vegetables are almost tender.
• Add the lettuce and spinach leaves to the soup, and season with salt and pepper.
• The lettuce should just wilt, but still remain crisp.
• Do not overcook.
• Before serving, add the heavy cream and heat the soup through without letting it come to a boil.
• Transfer the soup to a large tureen, sprinkle with chives and parsley and serve hot with thin slices of black bread.