Cream Of Leek Soup Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| 6 leeks, diced, including green tops | ||
| Onions | 2 Medium, diced | |
| 7 cups chicken stock or broth | ||
| Worcestershire sauce | 1 Tablespoon | |
| Heavy cream | 2 Cup (16 tbs) | |
| Nutmeg | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the butter in a medium saucepan and saute the leeks and onions until tender but not browned.
Add the stock, Worcestershire, salt, pepper, and cream.
Heat the soup through.
Thicken if desired with a cornstarch-and-water mixture.
Pour the soup through a strainer.
Garnish each bowl with a sprinkling of nutmeg.
Add the stock, Worcestershire, salt, pepper, and cream.
Heat the soup through.
Thicken if desired with a cornstarch-and-water mixture.
Pour the soup through a strainer.
Garnish each bowl with a sprinkling of nutmeg.
Chef
