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 most recently have a little time, I was surfing on the internet last week. On the lookout for new, fascinating tips, inspiring meals that We have never tried before, to astonish my family with. Searching for a while unfortunately could not find lots of interesting things. Right before I wanted to give up on it, I came across this delicious and simple dessert simply by chance. It seemed so scrumptious on its snapshot, it called for quick action.
It was not difficult to imagine the way it is made, how it tastes and how much my hubby is going to like it. Actually, it is extremely simple to delight him in terms of treats. Yes, I’m a blessed one. Or maybe he is.Anyhow, I visited the webpage: Suncakemom and followed the comprehensive instuctions which were coupled with wonderful graphics of the operation. It just makes life rather easy. I can suppose it is a slight effort to shoot photographs in the middle of cooking in the kitchen because you most often have sticky hands and so i sincerely appreciate the hard work she put in for making this blogpost .
With that said I’m inspired presenting my personal dishes similarly. Thanks for the idea.
I had been fine tuning the initial formula to make it for the taste of my loved ones. I can say that it was a great outcome. They prized the flavour, the thickness and loved having a delicacy such as this in the middle of a lively week. They basically requested lots more, a lot more. Thus the next occasion I’m not going to commit the same mistake. I am gonna multiply the quantity .
Leek Soup Recipe first appeared on 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.