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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The source is With a Fine Feeling For Food by Janet Murray. This version uses only the broth, and is made more hearty with oatmeal - a good way to stretch the food supply in hard times. Ingredients:
2 1/2 quarts chicken broth |
5 leeks, thinly sliced |
1/3 cup oatmeal, ground to flour consistency in the blender (or food processor) |
1/2 cup water |
salt and pepper |
1 cup cream |
2 tablespoons fresh parsley, chopped |
Directions:
1. Bring the broth to a boil over medium heat, and add the leeks.
2. Mix the oatmeal flour with the water, and gradually stir it into the broth. Season with salt and pepper.
3. Cover and cook until the leeks are tender, skimming if necessary.
4. Pour the cream and parsley in a warm soup tureen, and pour the boiling soup over them.
5. Serve hot.
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