Leek and Pasta Soup Recipe

Leek and Pasta Soup Recipe

Ingredients : Serves 4

25 g/1 oz/2 tbsp butter or margarine

6 leeks, thinly sliced
1.2 liters/2 pts/5 cups Chicken Stock
50 g/2 oz vermicelli
Salt and freshly ground black pepper

150 ml single (light) cream

Method :

Melt the butter or margarine in a large saucepan and fry (saute) the leeks until soft but not brown. Add the stock, bring to the boil, cover and simmer for 30 minutes, stirring frequently. Add the vermicelli and cook for a further 15 minutes until just tender. Season to taste, stir in the cream and reheat gently before serving.

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