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Garden Recipes
About the Recipe
A hearty heart warming delight
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Credits: Image credits acknowledged Creative Common license where known
Ingredients
Based on single portion
4 leeks
2 tablespoons butter
2 tablespoons flour
4 cups chicken stock
1 teaspoon salt
1/4 teaspoon ground white pepper
2 cups milk
2 ounces vermicelli, broken up
Optional: Top with grated parmesan cheese
Optional: Top with parsley




Preparation
Step 1
Wash the leeks and cut them down to 2 inches below where the green leaves separate from the whole stem. Slice the lower stems and bulbs lengthwise in half, then crosswise about ¼-inch thick. Rinse thoroughly and drain.
Step 2
Melt butter in a heavy soup pot and saute the leeks gently, uncovered, for about 15 minutes. Don’t let them brown. Add another tablespoon of butter if needed.
Step 3
Add flour to soup pot and stir well with leeks. Cook at very low heat for 10 minutes more, stirring occasionally.
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Note - CAUTION the heated mixture with steam and cooking pans will be super HOT, please take care.
Enjoy!
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Recipe courtesy of Favorite New England Recipes
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