Cream of Leek Soup
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
leeks
|
|
| ½ | pound |
butter
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | quart |
chicken broth
or 4 bouillon cubes |
*
|
| 1 | quart |
light cream (half&half)
|
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
leeks
|
|
| 226.8 | g |
butter
|
|
| 237 | ml |
all-purpose flour
|
|
| 0.9 | l |
chicken broth
or 4 bouillon cubes |
*
|
| 0.9 | l |
light cream (half&half)
|
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Clean leeks and cut into ½ inch pieces.
Steam in ½ cup water until tender.
Do not drain. Set aside. Melt butter in saucepan.
Add flour to make a roux.
Cook 2 to 4 minutes. Add chicken stock, stirring with wire whip, bring to boil.
Turn heat on low and add remaining ingredients.
Do not boil. Add 1 cup diced, cooked potatoes and 1 cup diced, cooked ham, if desired.
