Dutch Leek Soup
Yield
8 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
whole-wheat flour
|
|
| 2 | each |
bouillon cubes
|
* |
| 2 | quarts |
water
|
*
|
| 1 | cup |
milk
|
|
| ⅛ | teaspoon |
mace
ground |
|
| 5 | each |
leeks
cleaned, chopped |
*
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | cups |
edam cheese
or gouda, shredded |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
whole-wheat flour
|
|
| 2 | each |
bouillon cubes
|
* |
| 2 | quarts |
water
|
*
|
| 237 | ml |
milk
|
|
| 0.6 | ml |
mace
ground |
|
| 5 | each |
leeks
cleaned, chopped |
*
|
| 59 | ml |
heavy whipping cream
|
|
| 473 | ml |
edam cheese
or gouda, shredded |
* |
Directions
Blend together flour, bouillon cubes and water.
Stir in milk and mace.
Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes.
Add leeks and cream; simmer 10 minutes.
Serve cheese with soup at the table.
