Leek Soup
Ingredients
Directions
Prepare the leeks
Take off the roots and part of the heads of the leeks.
Cut the leeks into pieces about an inch in length.
Simmer and skim
Boil the leeks with 2 lbs. beef or hough or bones, pepper and salt to taste for about three hours.
Skim carefully.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Leeks (in the method)
- Provide a mild, onion-like sweetness and aroma as they simmer into the broth.
- Beef or hough or bones (in the method)
- Release gelatin and savoury flavour over a long simmer, giving the broth body and richness.
The step that matters
Skim carefully. During a long simmer, foam and fine impurities rise from the meat and bones. Removing them as they form keeps the broth clear and stops it tasting bitter or greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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