Note: from "Queen of Soups" cookbook. This recipe is for British-syle leek soup (contains no pork).
Ingredients
1 lb. potatoes, peeled and cubed
1 lb. leeks (white and light green parts), washed and sliced
2 medium onions, peeled and minced
2 oz. butter or margarine
2 pints chicken broth (or bouillion dissolved in water)
7 oz evaporated milk
2 Tblsps. lemon juice
Instructions
Melt margarine/butter in a large stockpot and fry the prepared vegetables for 12-15 minutes on Medium/High heat.
Add broth, salt, and pepper. Bring to a boil, then lower heat to Medium/Low and simmer for 45 minutes.
Either use an immersion blender in the same pot, or pour soup into a blender, puree, and return to the same pot.
Add lemon juice and evaporated milk. Reheat on Medium (without boiling) to serve. (Boiling will cause the milk to curdle.)
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