Soup Recipes > Leek and Pasta Soup
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)
- Fry the leeks until soft but not browned.
- Add the stock, bring to the boil, cover and simmer for 30 minutes, stirring frequently.
- Add the vermicelli and cook for a further 15 minutes.
- Season to taste, stir in the cream and reheat.
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Comment Script
How to make leek and pasta soup:
An unusual combination but a tasty dish nonetheless.
Ingredients
2 tablespoons butter6 leeks, thinly sliced
2 pints chicken or vegetable stock
2 tablespoons vermicelli
seasoning
1/4 pint single cream
(see measure conversions for more information)
Method
- Melt the butter in a saucepan.- Fry the leeks until soft but not browned.
- Add the stock, bring to the boil, cover and simmer for 30 minutes, stirring frequently.
- Add the vermicelli and cook for a further 15 minutes.
- Season to taste, stir in the cream and reheat.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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