Other Recipes from SOUPSStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
LEEK SOUP(Soups) - (The International Jewish Cook Book)
Put a small piece of butter in saucepan and then six or eight leeks cut
in small pieces. Keep turning for about five minutes so they will get
brown; add water for amount desired; season with salt and pepper and put
in piece of stale bread. Strain through the strainer. Put in croutons
and serve with grated cheese.
LEEK SOUP(Eight to ten persons)
Peel three pounds of vegetables. Put them in a large pot with all the
vegetables that you can find, according to the season. In the winter you
will take four celeries, four leeks, two turnips, a cabbage, two onions,
pepper and salt, two-penny-worth of bones, and about five and one-half
quarts of water. Let it all boil for three hours, taking care to add
water so as to keep the quantity at five quarts. Rub all the vegetables
through a tammy, crushing them well, and then let them boil up again for
at least another hour. The time allotted for the first and second cooking
is of the greatest importance.
Scotch Leek SoupYou make this soup to most advantage the day after a leg of mutton has
been boiled, into the liquor from which put four large leeks, cut in
pieces. Season with pepper and salt, and let it boil gently for a
quarter of an hour. Mix half a pint of oatmeal with cold water till
quite smooth; pour this into the soup; let it simmer gently half an hour
longer; and serve it up.
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