Leek Soup, 2 (Soupe aux Poireaux)

Ingredients

• C or 8 leeks
• 2 oz. butter
• 1 qt. second white stock
• J tea-sp. sugar
• Pepper and salt
• 1 oz. flour
• £ pt. milk
• 1 egg
• 1 slice of toast

Method

1. 1

   Prepare the leeks as in Recipe 53, boil in water for 5 to 10 minutes and strain.

2. 2

   Melt butter in a saucepan, add leeks, sprinkle with flour, pepper, salt, and sugar.

3. 3

   Stir carefully for a few minutes without browning.

4. 4

   Pour in stock and simmer until leeks are soft.

5. 5

   Rub through a fine sieve and return to the pan to reheat.

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, 2 (Soupe aux Poireaux) C or 8 leeks. 2 oz. butter. 1 qt. second white stock. J tea-sp. sugar. Pepper and salt. 1 oz. flour. £ pt. milk. 1 egg. 1 slice of toast

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