Leek Soup Recipe
Can we come over our prejudices and enjoy that once was loathed? Let’s make a delicious leek soup to see the power of onions!
As I currently have a little time, I was looking on the internet the other day. Looking for new, challenging thoughts, inspirational meals that We have never tested before, to treat my loved ones with. Hunting for quite some time unfortunately could not find lots of interesting things. Right before I wanted to give up on it, I found this delightful and simple treat by accident at Suncakemom. It seemed so delightful on its image, that required prompt action.
It was not so difficult to imagine how it is created, its taste and how much my hubby will probably love it. Actually, it is extremely simple to delight him in terms of puddings. Anyways, I got into the site and then followed the simple instuctions that were accompanied by impressive pictures of the method. It really makes life rather easy. I can imagine that it is a bit of a effort to shoot photos in the midst of cooking in the kitchen as you normally have gross hands and so i really appreciate the commitment she put in for making this blogpost .
That being said I am empowered to present my own formulas in the same way. Many thanks for the concept.
I had been tweaking the initial formula create it for the taste of my loved ones. I have to tell you it absolutely was a great outcome. They prized the flavor, the consistency and loved having a delicacy like this during a busy week. They quite simply asked for more, a lot more. Hence the next occasion I am not going to commit the same miscalculation. I’m gonna twin the amount to make them delighted.
You can find the original Leek Soup and more at SunCakeMom
Cut the leek into 4 parts along the long side without cutting it all the way through the end where the roots are. Rinse the leek and remove the roots too.
Remove the dried and the tough looking thick green bits too. Keep the light green looking tender parts.
Slice the leek up finely.
Heat oil in a pan and on high heat saute the sliced up leek until it collapses to about half of its size for about 3-5 minutes. We can use many more additional vegetables like cauliflower, broccoli, brussels sprouts or carrots. Mind that most vegetables needs 5 – 10 minutes sauteing time so start with those and only when they are tender enough, add the leek.
Fill the pan up with the broth. If we haven’t got our homemade broth or leftover chicken soup ready, just use some sort of ready made stock or even water with bouillon cubes.
Bring it to boil and add the cream. Let the flavors settle for a couple of minutes before serving.