Leek Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb small leeks, cleaned well and whites sliced fine | 3 Tbs butter or lard | 6 cups water or chicken broth |
| 1 tsp marjoram | 2 Tbs oats | 1/2 cup of heavy cream |
| 1 | Fry the leeks in butter or lard on medium-low heat in a large pot till wilted, stirring ocassionally. Cover with broth or water and slowly bring to a boil, reduce heat, and simmer partially covered till done, about 30 minutes. Add the oats, salt, and freshly ground black pepper to taste. Cook till done, about 5 minutes. Stir in the cream and heat through. |