Leek soup #2

Yield: 1 servings

Measure Ingredient
½ cup (1/2 stick) unsalted
\N \N Butter
2 tablespoons Vegetable oil
2 pounds Leeks/green onions trimmed
\N \N Well rinsed and thinly
\N \N Sliced
2 cloves Garlic finely chopped
3 tablespoons All purpose flour
2 quarts Chicken stock preferably
\N \N Homemade heated
\N \N Ground white pepper to
\N \N Taste
\N \N Salt to taste

Heat the butter and oil together in a large casserole or dutch oven.

Add the leeks and stir to coat. Cover. Cook over low heat for 15 minutes; the leeks should be very soft. Add the garlic and cook over medium heat, uncovered, stirring frequently until the leeks are lightly browned, about 15-20 minutes. Sprinkle the flour over the leeks; then stir to combine. Cook, stirring, for about 2-3 minutes.

Slowly stir in hot chicken stock. Simmer, partially covered, for about 30 minutes until the flavor develops. Season with the white pepper and salt, to taste. Serve in mugs with your favorite crackers.

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