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 browsing on the internet last week. Attempting to find new, exciting ideas, inspiring recipes that I’ve never used before, to surprise my family with. Hunting for a long time but couldn’t find lots of interesting stuff. Just before I wanted to give up on it, I found this fabulous and easy treat by chance over Suncakemom. It seemed so scrumptious on its pic, that required rapid actions.

It was simple enough to imagine just how it’s made, how it tastes and just how much my husband is going to want it. Actually, it is extremely simple to keep happy him in terms of desserts. Yes, I am a lucky one. Or maybe he is.Anyway, I went to the site and simply used the simple instuctions that have been coupled with wonderful pictures of the method. It really makes life much easier. I could imagine that it’s a bit of a hassle to shoot snap shots in the middle of cooking in the kitchen because you usually have gross hands so I really appreciate the hard work she devote to make this post .

With that in mind I am empowered presenting my very own recipe in a similar way. Appreciate your the concept.

I had been tweaking the initial mixture to make it for the taste of my loved ones. I have to mention it absolutely was an awesome outcome. They loved the taste, the structure and enjoyed having a delicacy like this in the middle of a busy workweek. They basically wanted even more, more and more. So the next occasion I am not going to commit the same mistake. I am likely to twin the quantity .

The original Leek Soup Recipe is provided 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.