Spring Leek Bisque with Dill

Ingredients:

1 Tablespoon butter

6 large leeks, use mostly the white part, washed and sliced (about 10 Cups packed)

6 ounces Yukon gold potato, peeled and cut into large dices

½ Yellow onion, cut into large dice

2 ½ Cups chicken stock

1-pint Half and Half

1 Tablespoon Lemon juice

Kosher salt and white pepper to taste

1 Tablespoon Dill, chopped fine

Method:

Melt the butter in a saucepan over medium heat. Add leek, potato, and onion, sweat for about 5 minutes.

Add the half and half and chicken stock and bring to a boil.

Turn down the heat to a simmer and continue to cook until potatoes are tender enough to puree, about 20 minutes.

Remove from heat and transfer in batches to a blender. Puree until smooth and pass through a fine mesh strainer into a clean saucepan.

Add caraway, lemon and dill. Bring just to a simmer, then lower heat.

Adjust seasonings and keep soup warm until ready to serve.

Enjoy!

Recipe curtesy of the chef at Davis Estates, Calistoga, Napa Valley, CA.