Oatmeal Leek Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
leeks
|
*
|
| 3 ½ | cups |
milk
whole or skim |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
oats, quick cooking
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
leeks
|
*
|
| 828 | ml |
milk
whole or skim |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
oats, quick cooking
|
|
Directions
Trim the leek, wash it well and mince, to make about 1 cup.
In a saucepan, bring the leeks, milk, pepper, and salt to a boil.
Simmer for 2 minutes and then stir in the oats.
Cook for about 2 minutes.
Serve immediately, or keep warm in a double boiler over warm water.
If the soup thickens too much, thin with milk or water.
