Leek: Leek & Vidalia Soup
Source of Recipe
AnnK
List of Ingredients
large Vidalia (or Texas sweet) onions, coarsely chopped
8-12 large leeks, cleaned thoroughly and chopped
1 pound mushrooms (optional)
2-5 dried chiles (optional)
1/4 pound butter or 3 T. olive oil (or both)
2-3 tablespoons flour
3 cups chicken stock (or 2 cans)
1 quart whole milk, half and half, or skimmed evaporated milk
Salt and pepper to taste
Pinch summer savory
Homemade croutons, if desired
Pinch paprikaRecipe
Saut� vegetables in butter until soft. Stir in flour and cook a minute or two. Stir in stock. Add chiles, if using. Bring to boil and then simmer for 20 minutes. Use hand-held blender to puree, if desired. Add milk and heat thoroughly. Adjust seasonings. Serve over croutons; sprinkle lightly with paprika.
Note: Eliminating or decreasing the amount of stock and decreasing the milk makes a lovely sauce for baked chicken. I saut� the mushrooms separately and serve on top of the sauce. I sometimes add julienned saut�ed red bell peppers.
This recipe may easily require more stock. Three onions and 8-10 leeks make a very thick stew rather than a soup.
To clean leeks, cut off the dark green tops--some yellow-green left on is usually O.K--and the root end. Slit the leeks lengthwise. Rinse under running water until no visible dirt remains. Believe me, this is important! There's nothing to ruin a good soup like a little sand in the bottom of the bowl.
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