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Hot Leek Soup

Western.Chefs's picture
Ingredients
  Leeks 2 Pound (4 Large Ones Or 1 Kilograms)
  Potato 1⁄2 Pound
  Large potatoes 1⁄2 Pound (225 Grams)
  Butter 1 Ounce (25 Grams)
  Chicken stock 1 1⁄2 Pint (Scant 1 Liter)
  Salt To Taste
  Pepper To Taste, milled
  Freshly ground pepper To Taste
  Single cream 3 Tablespoon
Directions

GETTING READY
1. Cut and discard the green tops and white base of leeks.
2. Lengthwise Cut the leeks through its centre and wash well in cold water.
3. Finely Shred the leeks.
4. Peel potatoes and cut into large dice.

MAKING
5. in a saucepan, Melt the butter and stir in leeks and potatoes; cover and cook over low heat for about 5 minutes to allow the vegetables to soften; do not color.
6. Add the stock; stir and heat until the mixture boils.
7. Cover and let it simmer gently for about 30 minutes until the vegetables are quite soft.

FINALISING
8. in an electric blender, puree the mixture or pass the vegetables and liquid through a sieve; half at a time.
9. Return the soup to the pan and season with salt and pepper, if necessary.

SERVING
10. Just before serving, stir in the cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Leek
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
6

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