Thick Leek Soup
PERIOD: Modern | SOURCE:
Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: A leek and dried
vegetable cream
soup, garnished with parsley
-
1 lb fresh leeks
-
1 cup dried mixed vegetables - pearl barley, yellow split
peas, &
lentils
-
1/2 cup butter
-
1 1/2 pints milk
-
salt & pepper - to taste
-
3 Tbs. finely chopped fresh parsley
Place the dried vegetables in a large bowl and cover with cold
water;
let soak overnight, then drain & rinse. Wash and clean the leeks
thoroughly,
then slice into thin round pieces. Melt the butter in a soup pot and
stir
in the leeks; add the vegetables. Add milk, salt & pepper and
slowly
cook over a low heat, stirring frequently. Do not allow to come to a
boil.
Cook until vegetables are soft, about 1 to 1 1/2 hours. Place in
serving
bowls; sprinkle a little parsley on top and serve.
Metric, Celsius, & Gas
Mark Equivalencies
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