HOT SOUP: Please add this recipe to the collection of leek soups which are good to try out.

CURRY LEEK SOUP WITH SAFFRON:

1 lb. leeks, white part, sliced                                       

2 tbsp. butter + 2 tbsp. all purpose flour                                             

1 tbsp. curry powder, or to taste

4-5 cups hot chicken stock                                         

½ tsp. saffron threads

½ cup 10% cream                                                       

1-2 tbsp. oil

1 leek, white part only, julienne for garnish

Take care to wash leeks as mentioned in previous leek recipes.

Heat butter in a large heavy saucepan over medium-low heat, add leeks and cook gently to soften, at least 10 minutes. Add flour and curry powder and cook gently over low heat for a few minutes, stirring frequently.

Add stock gradually, whisking continuously to blend in well without lumps. Bring to a boil over high heat; then cover pot, reduce heat and simmer 15 minutes.  Leave to cool slightly; then puree soup in a blender or food processor, or by means of using a hand blender. Return pureed soup to a clean pan. 

Meanwhile, add 1 tbsp. of boiling water to saffron thread in a bowl and let it infuse. Then drain the saffron liquid into soup, stirring in well. Set saffron threads aside

Heat the oil in another pan and fry the leek juliennes for 2 minutes. Add saffron threads and cook for 1 minute more, stirring constantly.

Reheat the soup gently and ladle into heated bowls. Drizzle 1 tbsp. cream over each bowl and scatter some saffron-leek strips over the top to serve.