Cream Of Leek Soup Recipe
Ingredients
4 to 6 medium leeks or large green onions
6 tablespoons butter or margarine
3 tablespoons flour
2 teaspoons chopped chives
1/2 teaspoon salt
6 cups milk or light cream
6 cubes or teaspoons chicken bouillon
Directions
Thinly slice leeks, discarding top green portion.
In saucepan over medium heat, cook leeks in butter 8 to 10 minutes or until tender, stirring occasionally.
Stir in flour, chives, and salt; add milk and bouillon.
Cook over medium heat, stirring occasionally, until soup boils 1 to 2 minutes.
Garnish servings with nutmeg, if desired.
In saucepan over medium heat, cook leeks in butter 8 to 10 minutes or until tender, stirring occasionally.
Stir in flour, chives, and salt; add milk and bouillon.
Cook over medium heat, stirring occasionally, until soup boils 1 to 2 minutes.
Garnish servings with nutmeg, if desired.
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