Cream of Leeks

Ingredients

• 1 scant pt. of young leeks
• 1 tablespoon of butter
• 2 qts. of stock
• 1/2 cup of rice
• 1 teaspoon of chopped parsley
• 2 cloves
• 1 bay leaf
• 1 pt. of rich, boiling hot milk
• 24 tiny croutons
• 1 teaspoon of salt
• a dash of cayenne

Method

1. 1

   Wash and cut leeks, melt butter in soup pot, add leeks and stir over moderate fire for 5 minutes.

2. 2

   Add stock, rice, parsley, cloves, and bay leaf.

3. 3

   Simmer for 1 hr., rub through a sieve, return to fire, season, and add hot milk before serving over croutons.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 126. The excerpt below is the record exactly as published.

CREAM OF LEEKS.— Wash 1 scant pt. of young leeks and cut them in small pieces. iMelt 1 tablespoon of butter in the soup pot, add the leeks, and stir over a moderate fire; cook 5 minutes, but do not brown the leeks or butter; when bright green and wilt- ed, add 2 qts. of stock, }/^ cup of rice, well wasihed, 1 teaspoon of chopped parsley. 2 cloves, and 1 bay leaf. Simmer very slowly for 1 hr. and rub through a puree sieve, moistening with more of the broth, if necessary. Return to the fire, add 1 teaspoon of salt and a dash of cayenne, and just before serving, add 1 pt. of rich, boiling hot milk. Pour over 24 tiny croutons

Cook this with the app: pantry check, scaling, and the assistant.