Leek Soup

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 was looking on the web the other day. On the lookout for fresh, exciting tips, inspirational recipes that We have never tried before, to astonish my loved ones with. Looking for a long time unfortunately could not discover lots of interesting stuff. Just before I wanted to give up on it, I came across this fabulous and simple dessert simply by chance. It seemed so fabulous on its image, that called for prompt actions.

It had been not so difficult to imagine how it’s created, its taste and just how much my husband will like it. Actually, it is rather simple to please the guy when it comes to puddings. Yes, I’m a blessed one. Or possibly he is.Anyhow, I went to the page: Suncakemom and then used the step by step instuctions that were combined with superb photographs of the procedure. It just makes life much simpler. I could imagine that it’s a bit of a hassle to take pics in the middle of baking in the kitchen as you usually have sticky hands therefore i genuinely appreciate the commitment she devote to build this post and recipe easily followed.

Having said that I’m encouraged presenting my own, personal dishes similarly. Appreciate your the thought.

I was fine tuning the original formula create it for the taste of my family. I’ve got to tell you it absolutely was an awesome outcome. They prized the taste, the overall look and loved getting a sweet like this during a stressful workweek. They basically requested lots more, many more. So the next occasion I’m not going to make the same mistake. I am gonna twin the quantity to keep them pleased.

This is based on the Leek Soup 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.