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 lately have a little time, I had been surfing on the web yesterday. In need of new, intriguing tips, inspirational recipes that We have never tasted before, to amaze my family with. Looking for a long time unfortunately could not find any interesting stuff. Just before I thought to give up on it, I stumbled on this delicious and easy dessert by chance. The dessert looked so delightful on its pic, it required prompt actions.
It was not difficult to imagine how it is created, its taste and just how much my husband might enjoy it. Actually, it is very simple to please him when it comes to desserts. Yes, I am a blessed one. Or possibly he is.Anyway, I went to the webpage: Suncakemom and then used the detailed instuctions that have been coupled with nice pictures of the process. It really makes life quite easy. I could suppose it is a bit of a inconvenience to take photos down the middle of cooking in the kitchen because you will often have gross hands so I pretty appreciate the time and effort she placed in for making this blogpost and recipe easily implemented.
With that in mind I am empowered presenting my own, personal recipes in a similar way. Many thanks the concept.
I was tweaking the original recipe to make it for the taste of my family. I’ve got to tell you it had been an awesome outcome. They prized the flavour, the thickness and enjoyed getting a treat such as this during a stressful week. They quite simply requested more, more and more. Hence next time I’m not going to commit the same mistake. I’m gonna twin the volume to get them happy.
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.