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    Leek: Leek & Vidalia Soup


    Source of Recipe


    AnnK

    List of Ingredients




    large Vidalia (or Texas sweet) onions, coarsely chopped
    8-12 large leeks, cleaned thoroughly and chopped
    1 pound mushrooms (optional)
    2-5 dried chiles (optional)
    1/4 pound butter or 3 T. olive oil (or both)
    2-3 tablespoons flour
    3 cups chicken stock (or 2 cans)
    1 quart whole milk, half and half, or skimmed evaporated milk
    Salt and pepper to taste
    Pinch summer savory
    Homemade croutons, if desired
    Pinch paprika

    Recipe



    Sauté vegetables in butter until soft. Stir in flour and cook a minute or two. Stir in stock. Add chiles, if using. Bring to boil and then simmer for 20 minutes. Use hand-held blender to puree, if desired. Add milk and heat thoroughly. Adjust seasonings. Serve over croutons; sprinkle lightly with paprika.



    Note: Eliminating or decreasing the amount of stock and decreasing the milk makes a lovely sauce for baked chicken. I sauté the mushrooms separately and serve on top of the sauce. I sometimes add julienned sautéed red bell peppers.

    This recipe may easily require more stock. Three onions and 8-10 leeks make a very thick stew rather than a soup.

    To clean leeks, cut off the dark green tops--some yellow-green left on is usually O.K--and the root end. Slit the leeks lengthwise. Rinse under running water until no visible dirt remains. Believe me, this is important! There's nothing to ruin a good soup like a little sand in the bottom of the bowl.
 

 

 

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