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 currently have a little time, I was surfing on the web yesterday. Trying to get new, stirring thoughts, inspirational meals that I have never used before, to amaze my family with. Hunting for quite some time yet couldn’t discover too many interesting stuff. Just before I thought to give up on it, I stumbled on this scrumptious and simple dessert simply by chance over Suncakemom. The dessert seemed so scrumptious on its pic, that required fast action.
It was easy to imagine the way it is made, how it tastes and just how much boyfriend is going to like it. Mind you, it is extremely easy to keep happy the man when it comes to puddings. Yes, I’m a lucky one. Or possibly he is.Anyway, I got into the page and followed the step-by-step instuctions that had been coupled with great photographs of the operation. It just makes life quite easy. I can suppose it is a slight inconvenience to shoot photographs down the middle of cooking in the kitchen as you ordinarily have sticky hands thus i pretty appreciate the effort and time she placed in to build this blogpost .
With that in mind I am empowered to present my very own formulas in the same way. Many thanks the idea.
I was tweaking the initial mixture to make it for the taste of my loved ones. I have to say that it was an incredible success. They loved the taste, the overall look and enjoyed having a sweet such as this in the middle of a busy workweek. They quite simply wanted even more, a lot more. Thus the next time I am not going to make the same miscalculation. I am gonna twin the quantity to keep them delighted.
Original Leek Soup is from 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.