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  Added: Dec 06, 2007  •  Visited (367)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Leek Soup
(Soupe Au Poireau)
What You Need:
  • ¼ pound bacon, diced
  • 1 cup chopped onion
  • 1 cup finely-chopped carrot
  • 1 cup finely-chopped celery
  • 2 bunches leeks
  • 4 medium-size potatoes, diced
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • Pepper to taste
  • ¼ cup dry white wine (optional)
  • 1 cup water
  • 1 teaspoon chicken bouillon concentrate
  • 1 can (13-ounces) evaporated milk

  • How To Cook:
    1. Cook the bacon in a casserole, uncovered, until it is brown and crisp. (This will take about 4 to 5 minutes.) Discard all but 2 tablespoons of the bacon drippings.

    2. Cut the leeks in half lengthwise. Wash them very carefully. Cut the leeks in ½-inch slices, crosswise, using all the white parts and as much of the green parts as are not too tough and coarse.

    3. Put the bacon, bacon drippings, onion, carrot, celery, leeks, potatoes, parsley, salt, pepper, wine, water and chicken bouillon in a large casserole and cook, covered, in the microwave oven, stirring from time-to-time, until the vegetables are tender. (This should take about 15 to 20 minutes.)

    4. Add the milk and enough water to make 1½ quarts (6 cups) soup. Heat to a simmer. Serve, as is, or put through a blender and serve as a cream soup.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Vegetables » Leek
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Meat & Poultry » Bacon
    Dish » Soup


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