Leek Soup (Soupe aux Poireaux)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 62. The excerpt below is the record exactly as published.
Leek Soup ( Soupe aux Poireaux ) Take six good-sized leeks; cut the tops off"; put in a saucepan with some stock or water with a speck of baking soda and salt; cook until tender; press through a strainer. The other part of the leeks, cut in julienne style, put on and let simmer until tender. Dissolve one tablespoon flour in one cup milk; thicken the soup; add another cup hot milk, then the leeks, some fine strips of Spanish pepper, pepper and salt. Add some nice rich cream
Cook this with the app: pantry check, scaling, and the assistant.