Another of my dad's inventions. If you like leek soup you'll not be expecting this. It's very light- almost dainty- and very smooth.
Jesse's Leek Soup
4 medium leeks, cleaned and derooted
2 cups milk
¼ cup cooking aherry or dry white wine
1 cup shredded mozzarella cheese
dash of salt & pepper
Chopthe leeks finely to the white/green bulb section and separate the inner layers. Cut the upper darker green leaves in 1/4 “ sections. Boil the leeks in water until they can be pierced with a fork very easily. Drain.
Add sherry, milk, salt and pepper and cook over medium heat for 10 minutes. **Do not let it boil or scald** Take the soup off of the range and stir in the mozzarella cheese until blended. Serve very hot.
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