Leek Soup
Holidays are over and you want a break from the starches and creams for the night; here is a recipe you will love. It's a simple, clean soup without the starches and the cream; an easy recipe that will satisfy all your taste buds.
My family loves leeks; they will eat anything made with leeks. I read that in the sixteenth century A.D., the Welsh made leeks their national symbol because they were convinced that the leeks they wore on their helmets to distinguish them from their enemies; strengthened them and helped them win wars. True or not, leeks are a gem in my kitchen and any recipe with leek, is a winner!
The fragrance and the flavor of leek is mild compared to its relative: garlic and onion. If you have never used leeks in your dishes in the past, I would highly recommend cooking a recipe with them and taste for yourself.
I usually make a Potato and Leek soup with a cream base, but today, we wanted something simple, clean and tasty. I used 4 ingredients to make this recipe, now that is simple!
Sadie's Leek Soup
RECIPE
1 medium sweet onion, diced
3 leeks, sliced
1 32oz organic chicken broth/stock
salt to taste
INSTRUCTIONS
In a medium soup pot, sweat onion and leeks.
Puree the onions and leeks with 2 cups of chicken broth/stock; in a food processor or use a hand held immersion blender.
Add the remaining chicken broth/stock to the soup pot with the onion and leeks and heat for about 20 minutes on medium low heat. Add salt to taste.
Serves 4 - 6
Buon Appetito!!
