Leek Soup

Slice the leek lengthwise and rinse under running water to remove sand especially well.

The leek should soften but not brown; browning makes the flavor stronger and slightly bitter.

Stir constantly to prevent lumps of flour and to keep anything from sticking to the bottom of the pot.

If you add the broth in portions and whisk smooth each time, the soup will become especially creamy.

Use nutmeg sparingly and preferably freshly grated for the best aroma.

If the heat is too high the soup can stick to the bottom; better let it simmer quietly.

After adding the cream, do not boil vigorously so the soup remains smooth and delicate.