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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 a little time, I was looking on the web a few days ago. Looking to find new, intriguing thoughts, inspiring meals that I’ve never tasted before, to astonish my family with. Hunting for quite some time but couldn’t discover lots of interesting things. Just before I wanted to give up on it, I discovered this yummy and easy treat by chance. It looked so scrumptious on its photos, that called for rapid actions.

It had been not difficult to imagine the way it is made, how it tastes and how much my husband will enjoy it. Mind you, it is quite simple to please the man in terms of cakes. Anyway, I visited the site: Suncakemom and simply used the precise instuctions that have been coupled with wonderful photographs of the task. It really makes life less difficult. I can imagine that it is a slight hassle to shoot photos down the middle of cooking in the kitchen because you will often have sticky hands so that i genuinely appreciate the time and effort she devote to make this post and recipe easily followed.

Having said that I’m inspired to present my own dishes in the same way. Many thanks the concept.

I had been tweaking the main formula create it for the taste of my family. I can say it turned out an awesome success. They loved the flavor, the overall look and enjoyed getting a delicacy such as this during a busy workweek. They ultimately wanted lots more, a lot more. Thus next time I’m not going to make the same mistake. I am going to twin the volume to keep them delighted.

The origanal Leek Soup is from 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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