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 lately have a little time, I had been searching on the web yesterday. In need of new, fascinating thoughts, inspiring dishes that I have never tested before, to treat my family with. Searching for a while but could not discover lots of interesting stuff. Just before I thought to give up on it, I came upon this tempting and easy dessert simply by chance. It seemed so tempting

on its snapshot, that required quick actions.

It had been not so difficult to imagine just how it is created, its taste and how much boyfriend will probably like it. Actually, it is quite easy to please him in terms of desserts. Anyways, I got into the site: Suncakemom and then followed the step by step instuctions that have been combined with impressive shots of the procedure. It really makes life rather easy. I could suppose it is a slight effort to take snap shots in the midst of cooking in the kitchen because you typically have gross hands so I pretty appreciate the time and effort she devote to make this blogpost and recipe conveniently implemented.

Having said that I’m empowered to present my very own recipe in a similar way. Appreciate your the thought.

I was tweaking the main recipe to make it for the taste of my family. I have to tell you it was a great outcome. They enjoyed the taste, the overall look and enjoyed having a sweet like this during a hectic week. They quite simply demanded more, many more. Thus the next time I’m not going to commit the same mistake. I’m likely to twin the quantity .

Leek Soup Recipe first posted on 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.