Black Olive Champagne Soup - cooking recipe

Ingredients

1 c. melted butter
2 washed and chopped leeks
1/4 c. flour
1 tsp. beef bouillon
dash of white pepper
1 tsp. tarragon
1 c. champagne
2 pt. heavy cream
1 c. finely chopped black olives

Preparation

Over low heat, cook until thickened the butter, leeks and flour.
In a blender, add to the cooked mixture the bouillon, pepper, tarragon and champagne.
Blend well.
Return to pan; add the cream and olives.
Simmer on low heat for 1 hour.