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 browsing on the web the other day. Looking to find new, fascinating ideas, inspirational recipes that We have never tried before, to astonish my family with. Searching for a while unfortunately could not come across any interesting things. Just before I thought to give up on it, I came across this tempting and simple dessert simply by accident on Suncakemom. The dessert looked so fabulous on its snapshot, that called for urgent actions.
It was not so difficult to imagine how it’s created, how it tastes and how much my hubby might love it. Actually, it is quite easy to impress the man when it comes to cakes. Yes, I’m a blessed one. Or perhaps he is.Anyways, I went to the page and followed the comprehensive instuctions that have been accompanied by nice shots of the task. It just makes life faster and easier. I can suppose it’s a bit of a hassle to take photographs in the middle of baking in the kitchen as you usually have gross hands so that i pretty appreciate the commitment she put in to make this blogpost .
With that in mind I am encouraged to present my own, personal dishes in a similar fashion. Appreciate your the idea.
I had been fine tuning the initial mixture to make it for the taste of my family. I must mention it had been a terrific outcome. They enjoyed the flavour, the thickness and loved getting a treat such as this in the middle of a hectic workweek. They basically asked for lots more, a lot more. So next time I am not going to commit the same mistake. I’m likely to twin the volume .
Leek Soup Recipe invented by 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.