Leek and Pasta Soup Recipe

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 Updated 12/01/2016

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The unusual combination of leek and pasta goes into this tasty and filling soup. This recipe calls for the use of vermicelli which is a very fine, thin spaghetti but you can use any pasta you fancy.


  • 2 tablespoons butter
  • 6 leeks, thinly sliced
  • 2 pints chicken or vegetable stock
  • 2 tablespoons vermicelli
  • seasoning
  • 1/4 pint single cream
(see measure conversions for more information on quantites)


  1. Melt the butter in a saucepan.
  2. Fry the leeks until soft but not browned.
  3. Add the stock, bring to the boil, cover and simmer for 30 minutes, stirring frequently.
  4. Add the vermicelli and cook for a further 15 minutes.
  5. Season to taste, stir in the cream and reheat.

Prep Time: 5 minutes

Cook Time: 55 minutes

Yield: 4 portions


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