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 some time, I had been surfing on the internet yesterday. Looking to find new, fascinating thoughts, inspiring recipes that I have never tried before, to astonish my loved ones with. Hunting for a long time yet couldn’t come across lots of interesting stuff. Just before I thought to give up on it, I came upon this delightful and easy treat simply by chance. It seemed so fabulous on its photo, that called for fast actions.

It had been not difficult to imagine how it is created, its taste and how much my hubby will probably love it. Actually, it is very simple to keep happy the guy when it comes to puddings. Yes, I am a lucky one. Or maybe he is.Anyways, I visited the blog: Suncakemom and used the simple instuctions that had been accompanied by impressive images of the procedure. It really makes life rather easy. I can suppose it is a slight effort to take photos in the middle of cooking in the kitchen as you usually have sticky hands so that i pretty appreciate the effort and time she put in to make this post and recipe conveniently followed.

With that said I’m inspired presenting my own, personal dishes in the same way. Thanks for the idea.

I had been fine tuning the main mixture to make it for the taste of my loved ones. I’ve got to mention it was a terrific outcome. They loved the taste, the structure and enjoyed getting a treat like this during a stressful week. They ultimately demanded more, many more. So the next time I am not going to commit the same mistake. I’m gonna twin the quantity to get them pleased.

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.