Oatmeal leek soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Leek |
| 3½ | cup | Whole Milk |
| ¼ | teaspoon | Black Pepper -- freshly ground |
| ½ | teaspoon | Salt |
| 1 | cup | Oats, Quick-Cooking |
Directions
* You can use skimmed milk. You can substitute scallions for the leeks and use cornmeal or farina to thicken the soup instead of the oats.
1. Trim the leek, wash it well and mince, to make about 1 cup.
2. In a saucepan, bring the leeks, milk, pepper and salt to a boil.
Simmer for 2 mins and then stir in the oats.
3. Cook for about 2 mins. Serve immediately, or keep warm in a double boiler over warm water. Note: If the soup thickens, thin it to desired consistency with milk or water. Makes 4 servings.
Recipe By : Jacques Pepin Today's Gourmet - ISBN 0-912333-07-3 From: Dan Klepach Date: 09-11-95 (14:01) (159) Fido: Cooking