Soup Recipes > Leek Puree Soup

How to make leek puree soup:
A smooth pureed leek soup.





Ingredients

5 large leeks
1 large onion
strip of white celery
small bunch of fresh herbs
1 quart vegetable stock
1 tablespoon ground rice
2 tablespoons milk
seasoning
3 tablespoons cream
yolks of 2 eggs
(see measure conversions for more information)

Method

- Trim off the roots and outer leaves from the leeks. Wash well.
- Wash the celery and peel the onion.
- Cut all vegetables into small pieces.
- Put them into a saucepan with the stock and herbs and simmer gently until quite tender.
- Place into blender and puree.
- Return puree to saucepan.
- Mix the rice with the milk.
- Add to the puree and stir while it boils for 5 minutes.
- Add seasoning if necessary.
- Stir in the cream, then take the pan off the stove and stir in the lightly beaten yolks of the eggs.
- Stir over very gentle heat for 3 -4 minutes but do not let it boil.
- Serve.