Leek Soup

Where spirit meets food

Leek Soup

April 30, 2021 Recipes 0

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 recently have some time, I had been searching on the internet yesterday. In need of new, fascinating thoughts, inspiring recipes that I’ve never tasted before, to delight my family with. Searching for quite some time yet couldn’t find too many interesting stuff. Just before I thought to give up on it, I came across this delightful and simple treat simply by chance. It seemed so scrumptious on its photo, it called for fast actions.

It had been simple enough to imagine how it’s made, its taste and just how much my hubby will probably love it. Actually, it is very simple to please the guy when it comes to cakes. Anyway, I got into the website: Suncakemom and simply used the detailed instuctions that were coupled with nice photos of the procedure. It just makes life less difficult. I could suppose it’s a bit of a inconvenience to take photos in the midst of cooking in the kitchen as you may typically have sticky hands so I seriously appreciate the effort and time she put in to build this blogpost .

That being said I’m encouraged to present my own dishes in the same way. Many thanks the concept.

I had been fine tuning the initial formula to make it for the taste of my loved ones. Need to say it turned out an incredible success. They prized the flavour, the consistency and loved getting a treat like this during a hectic workweek. They basically demanded even more, more and more. Thus the next occasion I am not going to make the same mistake. I am going to twin the volume to make them happy.

This Leek Soup Recipe is from 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.