Cream of Leek Soupdate: October 31, 2012
Nutrition Information (per serving)
6 (¾ cup ea.)
- Wash leeks thoroughly.
- In a saucepan, sauté leeks in butter over medium heat for 4 to 5 minutes, or until tender. Add stock and bring to a boil. Reduce heat to simmer and continuing simmer for 15 to 20 minutes.
- Cool slightly and transfer to a blender container. Puree soup until smooth.
- Return to stove over low heat and stir in cream, salt, thyme, nutmeg, black pepper and cayenne pepper. Cook for an additional 5 minutes and serve.