Licia Bobesha Recipes Leek Soup Recipe

Leek Soup Recipe

Can we come over our prejudices and enjoy that once was loathed? Let’s make a delicious leek soup to see the power of onions!

As I currently have a little time, I was searching on the internet last week. Looking to find new, challenging thoughts, inspiring dishes that I have never used before, to surprise my loved ones with. Hunting for quite some time unfortunately couldn’t discover lots of interesting things. Just before I thought to give up on it, I discovered this fabulous and simple dessert by chance. It seemed so delightful on its photo, it called for urgent action.

It absolutely was simple enough to imagine just how it’s made, how it tastes and how much my husband is going to like it. Mind you, it is very simple to please the guy in terms of treats. Yes, I’m a blessed one. Or perhaps he is.Anyway, I visited the site: Suncakemom and simply used the step-by-step instuctions that had been combined with wonderful photos of the process. It just makes life much easier. I can suppose it’s a slight hassle to take snap shots in the midst of baking in the kitchen because you normally have sticky hands so that i really appreciate the time and energy she put in to make this post and recipe conveniently followed.

That being said I am inspired to present my personal recipe in a similar fashion. Many thanks the idea.

I was tweaking the main mixture create it for the taste of my family. I must mention it was an incredible outcome. They enjoyed the flavor, the consistency and loved getting a treat such as this during a busy week. They ultimately demanded even more, a lot more. Thus next time I’m not going to make the same mistake. I’m gonna double the amount to keep them delighted.

You can find the original Leek Soup Recipe and more at SunCakeMom

Cut the leek into 4 parts along the long side without cutting it all the way through the end where the roots are. Rinse the leek and remove the roots too.

Remove the dried and the tough looking thick green bits too. Keep the light green looking tender parts.

Slice the leek up finely.

Heat oil in a pan and on high heat saute the sliced up leek until it collapses to about half of its size for about 3-5 minutes. We can use many more additional vegetables like cauliflower, broccoli, brussels sprouts or carrots. Mind that most vegetables needs 5 – 10 minutes sauteing time so start with those and only when they are tender enough, add the leek.

Fill the pan up with the broth. If we haven’t got our homemade broth or leftover chicken soup ready, just use some sort of ready made stock or even water with bouillon cubes.

Bring it to boil and add the cream. Let the flavors settle for a couple of minutes before serving.

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