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 had been browsing on the web last week. Attempting to find new, interesting ideas, inspiring meals that I’ve never tasted before, to impress my family with. Hunting for a long time unfortunately couldn’t find lots of interesting things. Just before I wanted to give up on it, I ran across this yummy and simple treat by chance. It seemed so tempting

on its photo, that required instant actions.

It had been simple enough to imagine the way it is created, how it tastes and how much my hubby will probably love it. Actually, it is very simple to delight the guy when it comes to treats. Yes, I am a blessed one. Or perhaps he is.Anyhow, I got into the blog: Suncakemom and then used the detailed instuctions which were coupled with great photographs of the process. It really makes life less difficult. I can suppose it’s a bit of a inconvenience to shoot photographs in the midst of baking in the kitchen as you typically have gross hands and so i pretty appreciate the time and effort she devote to build this post .

With that said I’m empowered presenting my personal recipes similarly. Many thanks for the concept.

I was fine tuning the original formula to make it for the taste of my loved ones. I must say it had been an incredible outcome. They enjoyed the taste, the overall look and enjoyed getting a treat like this in the midst of a hectic week. They basically demanded even more, many more. Thus the next occasion I’m not going to commit the same miscalculation. I’m likely to twin the amount to make them happy.

Leek Soup Recipe Credit goes to 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.