Leek Soup

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 lately have some time, I was surfing on the internet yesterday. In search of new, challenging ideas, inspirational recipes that I’ve never tasted before, to astonish my family with. Searching for a while but couldn’t find too many interesting things. Just before I wanted to give up on it, I found this delightful and easy treat by chance. It looked so yummy on its snapshot, it required urgent actions.

It absolutely was not difficult to imagine how it is made, how it tastes and how much boyfriend is going to want it. Actually, it is extremely simple to please the guy in terms of puddings. Yes, I am a blessed one. Or maybe he is.Anyway, I went to the webpage: Suncakemom and followed the step by step instuctions that were coupled with superb pictures of the process. It just makes life much easier. I can suppose it is a bit of a inconvenience to shoot snap shots down the middle of baking in the kitchen as you normally have sticky hands so that i highly appreciate the effort and time she put in for making this blogpost and recipe conveniently implemented.

Having said that I’m inspired presenting my personal recipe in a similar way. Thanks for the idea.

I was tweaking the main mixture to make it for the taste of my family. Need to say it turned out a great success. They prized the flavor, the structure and enjoyed getting a sweet like this in the middle of a stressful week. They basically asked for lots more, many more. Hence the next occasion I am not going to make the same miscalculation. I’m likely to multiply the quantity to get them pleased.

More Leek Soup Recipe like this 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.

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