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| Leek Soup |
Ingredients
5 medium leeks
1 medium carrot
1 big potato
9 tablespoons sunflower oil
1 glass milk
7 glasses broth
2 teaspoons salt
1/2 teaspoon black pepper
Cooking Instructions
First clean the leeks and wash them. Slice the green and white parts of them finely. Put sunflower oil into a pot and make it hot over medium heat. Then, add the leek pieces and blend it. Cover the lid of the pot, turn the heat to low and cook it for thirty minutes. At the end of the cooking time, add two glasses of hot broth on it. Boil the mixture for a while, after it reaches to the boiling temperature, later remove it from the stove. Blend the leek to turn into puree and put them into the pot again. Add five glasses of hot broth. Place the pot over medium heat. When the soup starts to boil, add thickly grated carrot and potato in it. Cook it for almost fifteen minutes, by stirring time to time. Add salt, black pepper and milk in it. Remove the pot from the stove in a short time, to prevent the milk turn to bad. Serve it hot.
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