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
1. In a blender or food processor, blend the olive oil and dill. Set aside.
Soak well in water to clean and then spin dry in a salad spinner.
3. 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.
4. With a hand held blender, puree the soup until you've reached desired consistency. Season with salt to taste. Top with almonds, parmesan cheese, and a drizzle of dill oil.
Serve with some homemade bread for dipping.
Linked to: Gooseberry Patch