Leek Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 8 medium-sized leeks | 1 crushed or chopped clove garlic | 125 g/4 oz butter |
| 1 litre/2 pints chicken stock | 30 g/1 oz flour | 1/4 litre/1/2 pint single cream |
| salt and freshly ground pepper | ||
| 1 | Cut off the root and coarse dark green part of the leeks. Cut right down the leeks lengthways, stopping at the centre, open them out flat, lay them on a board and carefully slice crossways into the thinnest strips possible. Plunge them into a large sink of cold water and leave for 15 minutes, after which any dirt will have sunk to the bottom. Carefully lift the floating shredded leeks into a colander to drain or shake them dry in a clean towel. |
| 2 | Slowly melt the butter in a heavy-bottomed pan. Add the leeks and the garlic. Cover the pan with a lid and lower the heat until the leeks just simmer in the butter and start to soften. |
| 3 | Sprinkle on the flour and seasoning and stir in well. Add the stock and bring to the boil. Cook until the leeks are tender-for about 35 minutes-then add the cream. |
| 4 | Do not strain this soup. |