Can we come over our prejudices and enjoy that once was loathed? Let’s make a delicious leek soup to see the power of onions!
Ingredients
- 1 Leek
- 2 cups / 500ml Chicken broth
- 2 tablespoons / 50ml Sour cream or cream
- Optional:
- Cauliflower
- Broccoloi
- Brussels sprouts
- Carrots (not much on keto)
How to make Leek soup
- Cut the leek into 4 parts along the long side without cutting it all the way through the end where the roots are. Rinse the leek and remove the roots too.
- Remove the dried and the tough looking thick green bits too. Keep the light green looking tender parts.
- Slice the leek up finely.
- Heat oil in a pan and on high heat saute the sliced up leek until it collapses to about half of its size for about 3-5 minutes. We can use many more additional vegetables like cauliflower, broccoli, brussels sprouts or carrots. Mind that most vegetables needs 5 – 10 minutes sauteing time so start with those and only when they are tender enough, add the leek.
- Fill the pan up with the broth. If we haven’t got our homemade broth or leftover chicken soup ready, just use some sort of ready made stock or even water with bouillon cubes.
- Bring it to boil and add the cream. Let the flavors settle for a couple of minutes before serving.
Enjoy!
Leek Soup Recipe
Can we come over our prejudices and enjoy that once was loathed? Let’s make a delicious leek soup to see the power of onions!
Ingredients
- 1 Leek
- 2 cups Chicken broth
- 2 tablespoons Sour cream or cream
Optional:
- Cauliflower
- Broccoloi
- Brussels sprouts
- Carrots not much on keto
Instructions
- Cut the leek into 4 parts along the long side without cutting it all the way through the end where the roots are. Rinse the leek and remove the roots too.
- Remove the dried and the tough looking thick green bits too. Keep the light green looking tender parts.
- Slice the leek up finely.
- Heat oil in a pan and on high heat saute the sliced up leek until it collapses to about half of its size for about 3-5 minutes. We can use many more additional vegetables like cauliflower, broccoli, brussels sprouts or carrots. Mind that most vegetables needs 5 – 10 minutes sauteing time so start with those and only when they are tender enough, add the leek.
- Fill the pan up with the broth. If we haven’t got our homemade broth or leftover chicken soup ready, just use some sort of ready made stock or even water with bouillon cubes.
- Bring it to boil and add the cream. Let the flavors settle for a couple of minutes before serving.
Notes
Enjoy!
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