Title: Leek Soup #2
Categories: Vegetable Soup
Yield: 6 Servings
| 1/2 | c | (1/2 stick) unsalted butter |
| 2 | tb | Vegetable oil |
| 2 | lb | Leeks/green onions trimmed well rinsed and thinly sliced |
| 2 | | Clove garlic finely chopped |
| 3 | tb | All purpose flour |
| 2 | qt | Chicken stock preferably homemade heated |
| | | Ground white pepper to taste |
| | | Salt to taste |
Heat the butter and oil together in a large casserole or
dutch oven. Add the leeks and stir to coat. Cover. Cook over
low heat for 15 minutes; the leeks should be very soft. Add the
garlic and cook over medium heat, uncovered, stirring
frequently until the leeks are lightly browned, about 15-20
minutes. Sprinkle the flour over the leeks; then stir to
combine. Cook, stirring, for about 2-3 minutes. Slowly stir in
hot chicken stock. Simmer, partially covered, for about 30
minutes until the flavor develops. Season with the white pepper
and salt, to taste. Serve in mugs with your favorite crackers.