|First You Take a Leek|
|by Virginia Carroll|
Filled with personal anecdotes and humour, this little cookbook, first published in 1969, contains not only wonderful recipes, such as Potato-Leek...
101 - 110 of 161 for leek soup only leeks
Combine 2 tablespoons ... Saute mushrooms and leeks lightly. Add to soup. Combine wine, ... whipping cream and salt and pepper to taste. Makes 2 1/2 quarts.
Simmer butter, water, and leeks 5 minutes. Add ... Heat or chill. To serve, garnish with chives. For a hot variation, add carrots and onions with potatoes.
Peel and dice ... until used. Wash leeks thoroughly. Trim off ... are tender. Pour soup in blender or ... servings. 194 calories and 7 g of fat per serving.
Bring chicken stock ... onion, potatoes and leek. Reduce the ... slightly thickened. Add the stock and vegetables. Add salt and white pepper to taste. Serves 6.
Cut off roots ... tough leaves from leeks. Cut in ... cover and simmer for 25 minutes, stirring frequently. Add milk and heat thoroughly. Yields: 4 servings.
Trim leek, wash well ... 2 cups. Saute leeks and garlic in ... milk, heat slowly just until hot. Ladle into bowls and sprinkle parsley and cheese on each.
Chop leeks and mushrooms. Place in chicken broth and spices. Simmer until tender.
In saucepan on ... in spices. Wash leeks thoroughly. Discard root ... flour is dissolved. Add potatoes and simmer for an additional half hour. Serve hot.
1. Scrub the ... saucepan with the leeks, celery, carrot ... 5. Heat the soup gently, covered, until JUST hot. Try not to let it boil. Serve right away.
Slice leek to 1/4 inch ... mixture. Boil vermicelli in chicken stock for 5 minutes then add to soup pot. Sprinkle with grated Parmesan cheese (optional).
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