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 most recently have some time, I was looking on the web yesterday. Looking to find new, fascinating thoughts, inspiring dishes that I have never tried before, to impress my loved ones with. Hunting for a while but couldn’t find too many interesting stuff. Right before I thought to give up on it, I came upon this delicious and simple dessert by luck at Suncakemom. It seemed so scrumptious on its image, it required fast action.

It was not so difficult to imagine the way it’s created, how it tastes and just how much my husband might want it. Mind you, it is extremely easy to keep happy the guy in terms of puddings. Anyways, I got into the blog and simply used the step by step instuctions that had been accompanied by superb snap shots of the method. It just makes life less difficult. I could imagine that it is a bit of a effort to shoot snap shots in the middle of baking in the kitchen because you most often have gross hands so that i really appreciate the time and energy she devote to make this post .

Having said that I’m inspired to present my personal recipes similarly. Thanks for the concept.

I was fine tuning the original mixture to make it for the taste of my family. I can mention it had been a great success. They prized the flavor, the structure and loved having a sweet like this in the middle of a hectic week. They ultimately asked for more, more and more. Hence next time I am not going to make the same miscalculation. I’m gonna multiply the quantity .

There are more Leek Soup at 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.