| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Dutch |
Soups |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
(1/2 stick) unsalted |
|
|
Butter |
| 2 |
tb |
Vegetable oil |
| 2 |
lb |
Leeks/green onions trimmed |
|
|
Well rinsed and thinly |
|
|
Sliced |
| 2 |
cl |
Garlic finely chopped |
| 3 |
tb |
All purpose flour |
| 2 |
qt |
Chicken stock preferably |
|
|
Homemade heated |
|
|
Ground white pepper to |
|
|
Taste |
|
|
Salt to taste |
INSTRUCTIONS
Heat the butter and oil together in a large casserole or dutch oven. Add
the leeks and stir to coat. Cover. Cook over low heat for 15 minutes; the
leeks should be very soft. Add the garlic and cook over medium heat,
uncovered, stirring frequently until the leeks are lightly browned, about
15-20 minutes. Sprinkle the flour over the leeks; then stir to combine.
Cook, stirring, for about 2-3 minutes. Slowly stir in hot chicken stock.
Simmer, partially covered, for about 30 minutes until the flavor develops.
Season with the white pepper and salt, to taste. Serve in mugs with your
favorite crackers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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