Garlic Soup

• 2 tablespoons butter
• 1 leek, washed and sliced
• 6 cups (

Melt the butter in a large saucepan over a moderate heat and soften the leek in the butter without browning it. Add the chicken stock, garlic, herbs, salt and pepper. Bring to the boil and simmer for 1 hour. Pass the mixture through the finest blade of a food mill, and then a fine sieve or muslin, squeezing the creamy garlic pulp through the sieve. Return the soup to a clean saucepan and bring