Sig's Leek and Crab (or Croutons) Soup

• 250 to 300 grams fresh leeks
• 2 to 3 brown onions
• 4 clove smoked garlic
• 50 grams unsalted butter
• 40 grams plain flour
• 3/4 liter vegetable stock (use more if the leeks were large and the soup is to thick)
• 150 ml heavy cream ( double cream)
• 1 pinch each salt or salt substitute, dried coriander or flat parsley leaf and fresh ground black pepper
• 2 to 3 drops or to taste, worcestershire sauce (optional, but recommended )
• 1 tsp or to taste sherry or brandy (optional, but recommended )
• 150 grams precooked crab ( or use croutons of your choice instead)

1. Wash the leeks well and chop into small rings , reserve some of the rings
2. Peel the onions and the garlic and chop roughly
3. Add the leeks,onions, garlic, butter and saute, do not fry or brown them , dust with the flour until all is used and has slightly thickened the mixture .Add the vegetable stock slowly stirring all the time .
4. Gently cook for about 15 minutes
5. Cool slightly .Puree all with a blender or food processor .
6. Add half the cream , all brandy or sherry if using and season with pepper , salt parsley or coriander and Worcestershire sauce
7. Add the precooked crab meat just before serving with the rest of the cream and Leek cutting

fresh leeks, brown onions, clove smoked garlic, butter, flour, vegetable stock, heavy cream, salt, drops, sherry, crab

Taken from cookpad.com/us/recipes/360996-sigs-leek-and-crab-or-croutons-soup (may not work)