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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream of Leek Soup Recipe

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This recipe for Cream of Leek Soup is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 leeks
1/4 c. butter
1 lg. onion, cut in half & sliced
3 lb. potatoes, peeled,
5 c. chicken broth
cut into thin slices
2 tsp. salt
2 c. milk
2 c. half and half
Garnish: fresh chives, cracked black pepper
Directions:
Directions:
Remove and discard green tops from leeks. Cut white portion of leeks into thin slices. Melt butter in a Dutch oven over medium-high heat; add leeks and onion, and saute 5 minutes or until tender. Stir in potato, broth and salt; bring to a boil. Cover, reduce heat, and simmer 35 to 40 minutes. Cool slightly.

Process, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in milk and half-and-half. Cook over medium heat, stirring often, until thoroughly heated. (Do not boil.) Garnish, if desired.

 

 

 

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