Leek Soup RecipeOrigin: Britain Period: Traditional |
Ingredients:
225g leeks, washed and thinly sliced 
Leek Soup Preparation:Method:Melt the butter in a pan, add the leeks then cover the pan and allow to sweat gently for 10 minutes, or until tender. Take off the heat, add the béchamel sauce then whisk-in the milk. Return to the heat and gently return to a boil. Whisk to combine, reduce to a simmer and cook for 3 minutes. Take off the heat and allow to cool slightly then purée in a blender before returning to the pan. Stir-in the cheese and allow the soup to re-heat. Adjust the seasonings to taste, ladle into warmed soup bowls, garnish with croûtons then serve. |
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