Leek soup

Name: Leek soup
Yield: 6 servings
Cuisine: Boil
Ingredients: 800.00 g leeks; 60.00 ml butter; 7.00 ml sugar; 200.00 ml sherry dry; 750.00 ml stock chicken; salt and freshly ground black pepper to taste; 125.00 ml cream or yoghurt

6 servings

Rate this recipe

Vegetables

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (7)

800.00 g	leeks
60.00 ml	butter
7.00 ml	sugar
200.00 ml	sherry — dry
750.00 ml	stock — chicken
	salt and freshly ground black pepper — to taste
125.00 ml	cream — or yoghurt

Tap for ingredients

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.