Cream Leek Soup Recipe
This Cream Leek Soup recipe easily finds way to the top of my favorite list. There is not a single month when I don't serve this yummy Side Dish! I am sure both of us will be in agreement that this Cream Leek Soup is very delectable.
Ingredients
White leeks - ½ pound, chopped
Potatoes - 1/2 pound, chopped
Butter - 2 ounce
Cream - 1/4 pint
White stock hot - 1 pint
Milk - 1/4 pint
Chives - 1/4 cup, chopped
Salt – to taste
Pepper - to taste
Directions
MAKING
1. In a deep saucepan, melt butter and sauté vegetables over low heat for 10 minutes.
2. Cover the pan and cook; shake often to prevent scorching.
3. Add stock and season to taste; simmer for about 45 minutes until vegetables are tender.
4. Using a sieve, strain the liquids and sieve vegetables.
5. Return liquid to the saucepan, add milk and half of the cream.
FINALISING
6. Refrigerate soup for about 2 hours until chill.
SERVING
7. Ladle Cream Leek Soup in a bowl and garnish with remaining whipped cream and chopped chives.
1. In a deep saucepan, melt butter and sauté vegetables over low heat for 10 minutes.
2. Cover the pan and cook; shake often to prevent scorching.
3. Add stock and season to taste; simmer for about 45 minutes until vegetables are tender.
4. Using a sieve, strain the liquids and sieve vegetables.
5. Return liquid to the saucepan, add milk and half of the cream.
FINALISING
6. Refrigerate soup for about 2 hours until chill.
SERVING
7. Ladle Cream Leek Soup in a bowl and garnish with remaining whipped cream and chopped chives.
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