Leek Soup #2 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: , (1/2 stick) unsalted
Butter,
2 tbsp: Vegetable oil,
2 lbs: Leeks/green onions trimmed,
Well rinsed and thinly,
Sliced,
2 centiliter: Garlic finely chopped,
3 tbsp: All purpose flour,
2 quart: Chicken stock preferably,
Homemade heated,
Ground white pepper to,
Taste,
Salt to taste,
Directions:
Heat the butter and oil together in a large casserole or dutch oven.
Add the leeks and stir to coat. Cover. Cook over low heat for 15
minutes; the leeks should be very soft. Add the garlic and cook over
medium heat, uncovered, stirring frequently until the leeks are
lightly browned, about 15-20 minutes. Sprinkle the flour over the
leeks; then stir to combine. Cook, stirring, for about 2-3 minutes.
Slowly stir in hot chicken stock. Simmer, partially covered, for
about 30 minutes until the flavor develops. Season with the white
pepper and salt, to taste. Serve in mugs with your favorite crackers.
Source from luhu.jp
Add the leeks and stir to coat. Cover. Cook over low heat for 15
minutes; the leeks should be very soft. Add the garlic and cook over
medium heat, uncovered, stirring frequently until the leeks are
lightly browned, about 15-20 minutes. Sprinkle the flour over the
leeks; then stir to combine. Cook, stirring, for about 2-3 minutes.
Slowly stir in hot chicken stock. Simmer, partially covered, for
about 30 minutes until the flavor develops. Season with the white
pepper and salt, to taste. Serve in mugs with your favorite crackers.
Source from luhu.jp
Tags
Soups