Instructions: Trim leeks and finely chop the white and pale green parts. Rinse and dry.

Trim carrots, scrub well and grate.

Saute leeks in butter with salt over medium heat in large saucepan until tender, about 8 minutes. Add flour; stir well and cook 1 minute.

Add broth, water, carrots, celery and bay leaf; stir well, scraping up any bits of flour. Bring to boil, then simmer, uncovered, 10 minutes. Remove and discard celery.

Puree soup in batches in blender and recombine in large saucepan. Season with salt and pepper to taste.

Before serving, either reheat or chill soup as desired and stir in dill.

Description: "With celery and leek. Use the extra to flavor couscous or rice."
Yield: "11 cups"

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