(from Vegetable Love, page 385)
I make this each year for Thanksgiving, using some jealously guarded turkey stock made the year before. (A recipe for turkey stock is in my book Soup, A Way of Life.) These stay pale in color and can be happily prepared using canned chicken broth. They are good for vegetarians and excellent hot or cold. Using the leek broth will give a more intense leek flavor and a completely vegetarian dish.