Leek Soup, 1 (Soupe aux Poireaux)

Ingredients

• 6 or 8 leeks
• 3 pts. second stock or meat boilings
• 2 table-sp. rice
• | pt. hot milk
• 1 slice of toast
• Salt
• Pepper

Method

1. 1

   Remove the roots from the leeks, most of the green tops, and the outermost skin.

2. 2

   Split them in halves lengthways, wash thoroughly, and cut into thin slices.

3. 3

   Put 3 pints of water into a saucepan with the rice and bring to a boil.

4. 4

   Add the prepared leeks and simmer for one hour until tender.

5. 5

   Add milk and season to taste.

6. 6

   Serve with small pieces of toast in the soup.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 83. The excerpt below is the record exactly as published.

Leek Soup, 1 (Soupe aux Poireaux) 6 or 8 leeks. 3 pts. second stock or meat boilings. 2 table-sp. rice. | pt. hot milk. 1 slice of toast. Salt. Pepper

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