Can we come over our prejudices and enjoy that once was loathed? Let’s make a delicious leek soup to see the power of onions!
As I most recently have some time, I was searching on the web the other day. In need of fresh, interesting thoughts, inspiring recipes that We have never tried before, to impress my loved ones with. Hunting for quite some time unfortunately couldn’t come across any interesting things. Just before I thought to give up on it, I stumbled on this delightful and simple dessert by chance. The dessert seemed so scrumptious on its image, that required instant action.
It had been easy to imagine just how it’s made, how it tastes and how much boyfriend will probably like it. Actually, it is quite easy to please the guy in terms of desserts. Anyway, I went to the site: Suncakemom and simply used the step-by-step instuctions that have been coupled with superb photos of the operation. It just makes life faster and easier. I can suppose it’s a slight hassle to shoot pics in the middle of baking in the kitchen as you usually have gross hands so I highly appreciate the hard work she put in to build this post .
Having said that I am inspired to present my very own dishes in a similar way. Many thanks the idea.
I was tweaking the original mixture to make it for the taste of my family. I’ve got to mention it had been a great outcome. They enjoyed the flavour, the structure and enjoyed getting a treat such as this in the middle of a stressful workweek. They quite simply requested more, more and more. Hence next time I am not going to commit the same miscalculation. I’m going to twin the amount .
You can find the original Leek Soup and more at SunCakeMom
Cut the leek into 4 parts along the long side without cutting it all the way through the end where the roots are. Rinse the leek and remove the roots too.
Remove the dried and the tough looking thick green bits too. Keep the light green looking tender parts.
Slice the leek up finely.
Heat oil in a pan and on high heat saute the sliced up leek until it collapses to about half of its size for about 3-5 minutes. We can use many more additional vegetables like cauliflower, broccoli, brussels sprouts or carrots. Mind that most vegetables needs 5 – 10 minutes sauteing time so start with those and only when they are tender enough, add the leek.
Fill the pan up with the broth. If we haven’t got our homemade broth or leftover chicken soup ready, just use some sort of ready made stock or even water with bouillon cubes.
Bring it to boil and add the cream. Let the flavors settle for a couple of minutes before serving.