Cream Of Leek Soup Recipe
Ingredients
1 bunch fresh leeks
8 ounces butter
4 ounces all-purpose flour
2 1/4 cup Chicken Stock
Salt and pepper, to taste
2 dashes of Accent
Dash of nutmeg
1 pint heavy cream
Garnish:
Chopped fresh parsley
Directions
Clean leeks thoroughly of all sand, then cut into thin slices and set aside.
Melt butter in a saucepan, stir in the flour, and add the chicken stock gradually.
Stirring constantly, cook on low heat until smooth (about 2 minutes).
Add the leeks and spices, and simmer for about 20 minutes or until leeks are tender, stirring frequently.
Before serving, mix in heavy cream.
Garnish with chopped parsley.
Melt butter in a saucepan, stir in the flour, and add the chicken stock gradually.
Stirring constantly, cook on low heat until smooth (about 2 minutes).
Add the leeks and spices, and simmer for about 20 minutes or until leeks are tender, stirring frequently.
Before serving, mix in heavy cream.
Garnish with chopped parsley.
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