Leek Soup

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 a little time, I had been surfing on the web the other day. Trying to find fresh, exciting tips, inspirational recipes that We have never tested before, to delight my loved ones with. Hunting for a long time but could not come across lots of interesting things. Right before I thought to give up on it, I ran across this fabulous and simple treat simply by accident on Suncakemom. The dessert seemed so yummy on its photos, it called for quick actions.

It absolutely was not difficult to imagine just how it’s made, how it tastes and how much my husband will probably love it. Mind you, it is very easy to please him in terms of treats. Yes, I am a blessed one. Or perhaps he is.Anyways, I got into the webpage and simply followed the step by step instuctions that were coupled with wonderful graphics of the process. It just makes life rather easy. I could imagine that it’s a slight inconvenience to take photographs in the middle of baking in the kitchen because you ordinarily have sticky hands and so i genuinely appreciate the commitment she devote to build this post and recipe conveniently implemented.

With that said I am inspired to present my own, personal dishes similarly. Many thanks the concept.

I was fine tuning the initial formula create it for the taste of my loved ones. I must mention that it was a great outcome. They enjoyed the flavour, the overall look and loved getting a delicacy like this in the middle of a hectic week. They ultimately asked for more, a lot more. Thus next time I’m not going to make the same miscalculation. I’m likely to double the amount to get them happy.

The 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.