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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A leek soup recipe I threw together because I had no potatoes on hand...this is not for anyone who follows a low-fat diet, but it turned out pretty well: creamy and slighty sweet, a great lunch dish with a green salad and a piece of crusty bread. Ingredients:
2 cups leeks, white and light green parts only, cleaned and sliced |
2 garlic cloves, minced |
1/4 cup butter |
1 quart vegetable broth, i used kitchen essentials |
1 cup heavy cream |
salt & freshly ground black pepper |
Directions:
1. Saute leeks and garlic in melted butter over medium heat until tender but not colored.
2. Reduce heat, add broth, cover and simmer for 20 minutes.
3. Puree using blender, food processor, or immersion blender.
4. Add cream and season to taste with salt and pepper.
5. Serve hot.
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