Creamy Leek Soup
Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
leeks
sliced |
*
|
| 50 | grams |
butter
|
|
| 1 | small |
onions
chopped |
|
| 1200 | ml |
vegetable stock
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 25 | grams |
all-purpose flour
|
|
| 150 | ml |
milk
|
*
|
| 142 | ml |
cream
single |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
leeks
sliced |
*
|
| 5E+1 | grams |
butter
|
|
| 1 | small |
onions
chopped |
|
| 1.2 | l |
vegetable stock
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 25 | grams |
all-purpose flour
|
|
| 1.5E+2 | ml |
milk
|
*
|
| 142 | ml |
cream
single |
*
|
Directions
Melt half the butter in a large saucepan, add the leeks and onion and cook gently for 5 minutes until tender.
Add vegetable stock and seasoning, bring to the boil, cover and simmer for 15 to 20 minutes.
Meanwhile, melt remaining butter in a saucepan, stir in flour and cook gently for 1 minute. Gradually add the milk and cream, bring to the boil, stirring until thickened.
Mix the sauce with the leek mixture and then purée in a blender or food processor until smooth. Return to the saucepan and reheat gently.
