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Leek Soup with Dill Oil
- 1 small bunch of fresh dill ~ .5 oz / 15 g
- 9 tablespoons extra virgin olive oil
- 3.5 pounds / 56 oz / 1.5 kg leeks
- 6 tablespoons unsalted butter
- fine grain sea salt
- 2 large, thin-skinned potatoes, thinly sliced
- 3 medium garlic cloves, thinly sliced
- 6.5+ cups / 1.5+ liters good-tasting vegetable broth, preferably hot
- toasted almond slices, for topping
- grated gruyere cheese, for topping
Directions:View on 101 Cookbooks
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