Leeks are the forgotten super food considered just as healthy as a
multi-vitamin. This recipe offers a long list of vitamins and nutrients,
plus the mild taste of leeks pairs well with cheese and crusty bread. Leeks offer a new dimension to the classic onion soup and caramelizing the leeks gives the soup a sweet taste.
One bunch of leeks
Vegetable broth, low sodium
- Cut the roots off the leeks and split the root down the center.
- Rinse the leeks to remove all grit between the onion layers.
- Cut the leek roots length wise to create long strips of leeks.
- Heat 3 to 4 TB butter in a large skillet over medium heat.
- Add leeks and brown slowly. This step could take 20 to 25 minutes.
- Remove leeks from the skillet and add 2 TB olive oil.
- Brown 1 TB flour in the butter for two to three minutes.
- Add the leeks back into the skillet and pour four to five cups of vegetable broth into the pan.
- Whisk the broth and flour to thicken the broth only slightly.
- If the soup is too thick, add more broth.
- Allow to cook for 30 to 40 minutes or until the leeks are very soft.
- Ladle soup into a crock and top with shredded Swiss cheese.
- Allow the cheese to melt and serve with crusty bread.
Nutritional Benefits: Calcium, Folate, Vitamin B6, Vitamin K, Iron, Manganese, Omega 3, Full Fat.
Category: Appetizer, Snack, Lunch, Dinner.