HUNGARIAN LEEK SOUP
|Leeks||6 Large, diced|
|Vegetable stock||4 Pint|
|Corn flour||1 Ounce|
|Cold water||100 Milliliter|
|Potatoes||1 1⁄2 Pound|
|Parsley||1 Tablespoon, chopped (For garnishing)|
1. In a pan, melt butter.
2. Add leeks and glaze it.
3. Add potatoes and vegetable stock and simmer until it becomes tender.
4. Strain. Return to pan and reheat.
5. Add seasonings. If the soup is thin, add a paste of corn flour mixed with cold water to it.
6. Simmer for 5 minutes.
7. Serve Hungarian Leek Soup topped with parsley. This soup can be made with onions in place of leeks.