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Leek And Celery Soup

Ingredients
  Butter 2 Ounce
  Onions 3 Medium, peeled and chopped
  Celery stalks 3 , chopped
  Potato 1 Medium, peeled and diced
  Leeks 2 Pound, sliced
  Chicken stock 1 3⁄4 Pint
  Salt To Taste
  Freshly ground black pepper To Taste
  Creamy milk 1 Pint (for finish)
Directions

MAKING
1) In a saucepan, melt butter and sauté onions, celery, potatoes and leeks for 5 minutes.
2) Add in the stock and heat to boil.
3) Put the lid and simmer for 40 minutes or until vegetables are tender.
4) Season to taste, remove from heat and allow to cool.

FINALIZING
5) In an electric blender, place the onion mixture and process to smooth puree.
6) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup in a plastic container.
7) Seal, label, and freeze the container.

SERVING
8) Return the soup to heat and stir in creamy milk.
9) Serve hot, garnished with chopped parsley if desired.
10) If using frozen soup, in a saucepan, place the soup and reheat gently on top of stove, add creamy milk, stirring occasionally.
11) Serve as mentioned in step 9.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Occasion: 
Thanksgiving
Ingredient: 
Leek
Interest: 
Gourmet, Healthy
Cook Time: 
50 Minutes
Servings: 
4

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