Ingredients

The Milk

• 2 cups milk, whole

• 3 large parsley branches

• ½ teaspoon dried thyme

• 2 bay leaves

• ½ onion sliced

• 10 peppercorns, lightly crushed

• 5 juniper berries, lightly crushed

The Soup

• 2 tablespoons butter

• 2 large leeks

• 4 cups of chopped winter vegetables

• 3 boiling potatoes

• 2 small bay leaves

• 2 tablespoons chopped parsley

• salt and freshly milled pepper

• 2 tablespoons flour

• 4 to 6 large slices sourdough or country style bread, toasted

• grated gruyere or parmesan cheese

• Chopped parsley, tarragon, or lovage

Directions

Put everything for the milk in a saucepan, bring it to a boil, then turn off the heat. Cover and set aside while you prepare the vegetables.

Melt the butter in a soup pot over low heat. Add the vegetables, bay leaves, parsley, and 1 ½ teaspoons of salt. Cover and cook for 10 minutes. Stir in the flour and add five cups of water, bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are tender, about 25 minutes. Pour the milk through a strainer right into the soup. Taste for salt and season with pepper. To serve, lay a piece of toast in each bowl, cover it with grated cheese, ladle the soup on top, and sprinkle with parsley.