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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 some time, I was looking on the internet a few days ago. On the lookout for fresh, interesting thoughts, inspirational recipes that I’ve never tested before, to delight my loved ones with. Searching for quite some time but couldn’t find lots of interesting stuff. Right before I wanted to give up on it, I ran across this scrumptious and easy dessert simply by luck at Suncakemom. It seemed so delightful on its pic, that required prompt action.

It was easy to imagine the way it is made, how it tastes and just how much boyfriend is going to love it. Mind you, it is quite simple to please the guy in terms of desserts. Anyhow, I went to the blog and followed the precise instuctions which were coupled with wonderful graphics of the operation. It really makes life much simpler. I can imagine that it is a bit of a hassle to take snap shots in the midst of cooking in the kitchen because you typically have gross hands so that i pretty appreciate the time and effort she placed in to build this blogpost and recipe conveniently implemented.

With that said I’m encouraged to present my very own dishes in a similar way. Thanks for the thought.

I was fine tuning the original formula to make it for the taste of my loved ones. I must say it turned out an awesome success. They prized the taste, the thickness and enjoyed getting a treat like this in the midst of a lively workweek. They basically requested more, a lot more. Thus the next occasion I am not going to make the same miscalculation. I’m likely to double the quantity to make them pleased.

This was inspired by Leek Soup 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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