Saute leeks in butter along with a little garlic and celery. Then combine with broth and blend. Transfer to bowls, and pour some cream on top to create a nice swirling pattern.
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I cook with local, organic, and seasonal ingredients. I have a fondness for simple meals, with a touch of Provençal gourmet.
Mostly, I keep this blog because I know that you want to know what I had for lunch today.
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