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 recently have a little time, I had been browsing on the web last week. Looking to find new, stirring tips, inspiring recipes that I’ve never tried before, to delight my loved ones with. Hunting for a long time yet couldn’t discover too many interesting stuff. Right before I thought to give up on it, I came upon this scrumptious and simple dessert simply by chance at Suncakemom. The dessert looked so scrumptious on its photos, it required urgent action.

It had been not so difficult to imagine the way it’s made, how it tastes and just how much boyfriend is going to love it. Actually, it is extremely easy to impress him in terms of cakes. Anyhow, I got into the page and used the comprehensive instuctions that were combined with nice pictures of the task. It really makes life less difficult. I can suppose it is a bit of a inconvenience to shoot pics in the middle of baking in the kitchen as you may ordinarily have sticky hands thus i seriously appreciate the time and effort she put in to build this blogpost .

Having said that I am empowered to present my own recipes in a similar way. Appreciate your the idea.

I had been fine tuning the main formula to make it for the taste of my loved ones. Need to say it was an incredible outcome. They loved the taste, the thickness and loved getting a delicacy like this during a busy week. They basically wanted more, a lot more. Hence next time I am not going to commit the same mistake. I’m likely to twin the volume .

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.

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