Leek Soup with Dill Oil

Leek Soup with Dill Oil (A Little Bit Crunchy A Little Bit Rock and Roll)

(from 101 Cookbooks)

1 small bunch of fresh dill

9 tablespoons extra virgin olive oil

3 1/2 pounds leeks

6 tablespoons unsalted butter

Sea salt to taste

2 large red potatoes, chopped

3 cloves garlic, sliced

6 cups vegetable broth

Chopped almonds and parmesan cheese for topping

In a blender or food processor, blend the olive oil and dill.  Set aside.

Cut the dark green ends off the leeks.  Cut in half lengthwise and slice.  Soak well in water to clean and spin dry in a salad spinner. 

In a stock pot, melt the butter and add about 5 tablespoons dill oil.  Cook the leeks for about 6-8 minutes.  Add the garlic, chopped potatoes, and broth.  Cook for about 20 minutes, until the potatoes are tender. 

With a hand held blender, puree the soup until you've reached desired consistency. 

Season with salt.

Top with almonds, parmesan cheese, and a drizzle of dill oil.