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 most recently have a little time, I was looking on the internet a few days ago. Attempting to find fresh, challenging ideas, inspiring recipes that I have never used before, to amaze my loved ones with. Looking for quite some time but couldn’t find lots of interesting things. Right before I thought to give up on it, I ran across this delicious and simple dessert simply by luck on Suncakemom. It looked so fabulous on its photos, that required urgent action.
It absolutely was not difficult to imagine the way it’s created, its taste and just how much my husband is going to love it. Actually, it is very easy to please him when it comes to puddings. Anyway, I got into the site and then used the precise instuctions that have been combined with superb graphics of the method. It just makes life faster and easier. I could imagine that it is a bit of a hassle to take snap shots in the midst of cooking in the kitchen because you will often have gross hands so that i sincerely appreciate the hard work she placed in for making this blogpost and recipe conveniently implemented.
Having said that I am inspired presenting my personal formulas in a similar fashion. Many thanks the concept.
I had been fine tuning the initial mixture to make it for the taste of my family. I have to tell you it turned out an incredible outcome. They prized the flavour, the overall look and loved getting a treat like this in the middle of a hectic week. They ultimately wanted even more, more and more. Thus the next occasion I’m not going to commit the same miscalculation. I’m gonna twin the quantity to make them delighted.
Many Thanks to Suncakemom for the yummy Leek Soup.
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.