Leek Soup Recipe
Ingredients
| Leeks | 4 | |
| Onions | 2 | |
| Butter | 1/4 Cup (16 tbs) | |
| Chicken stock | 2 Pint | |
| Sugar | 1/2 Teaspoon | |
| All purpose flour | 1 1/2 Teaspoon | |
| Water | 3 Tablespoon | |
| Cheese | 1/2 Cup (16 tbs), crumbled | |
| Cooked ham | 1/2 Cup (16 tbs), cut into strips | |
| Cream | 1 1/4 Cup (16 tbs) | |
| Parmesan cheese | 5 Tablespoon, grated (Garnish) |
Directions
Wash the leeks, and cut into strips 1 inch wide.
Peel and slice the onions.
Melt the butter in a saucepan and add the leeks and onions.
Fry for 5 minutes.
Stir in the stock and bring to the boil.
Simmer for 5 minutes, then add the sugar.
Stir well and leave to simmer for 15 minutes.
Mix the flour with the water, and stir into the soup.
Continue to simmer, stirring, until the soup thickens.
Stir in the cheese, ham and cream.
Heat gently without allowing to boil.
Pour the soup into individual bowls and sprinkle over the Parmesan cheese.
Peel and slice the onions.
Melt the butter in a saucepan and add the leeks and onions.
Fry for 5 minutes.
Stir in the stock and bring to the boil.
Simmer for 5 minutes, then add the sugar.
Stir well and leave to simmer for 15 minutes.
Mix the flour with the water, and stir into the soup.
Continue to simmer, stirring, until the soup thickens.
Stir in the cheese, ham and cream.
Heat gently without allowing to boil.
Pour the soup into individual bowls and sprinkle over the Parmesan cheese.
Chef
