Leek soup

Recipe from: 3/15/2001 12:00:00 AM
Ingredients 7
Servings 6
Time

Ingredients

  • 800
    g
    leeks
  • 60
    ml
    butter
  • 7
    ml
    sugar
  • 200
    ml
    dry sherry
  • 750
    ml
    chicken stock
  • salt and pepper to taste
  • 125
    ml
    cream or yoghurt (optional)
 

Method

 
Halve the leeks lengthwise and cut into thin slices. Wash thoroughly under cold running water and place in a colander or sieve to drain. Heat the butter and slowly. Sauté the leeks for about 35-40 minutes until golden brown. Stir in the sugar and sauté for another 10 minutes. Stir in the sherry, turn up the heat and simmer until the liquid has evaporated and the leeks are golden brown. Add 125 ml (1/2 c) chicken stock and bring to the boil once more, stirring continually. Add the remaining stock, season to taste with salt and pepper and, if desired, stir in the cream or yoghurt just before serving. Serves 6-8 as a starter.
 

Read more on: soup
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.