Celery and Leek Soup
1/3 cup butter, melted
2 cups finely chopped celery
2 cups leeks, white and green , sliced and soaked (to remove dirt)
Saute for 10 minutes.
Add 1/3 cup flour - cook 3 minutes
Add 3 cans chicken stock - slowly (6 cups)
Simmer for 20 minutes.
Gently puree' - (not liquefy)
Return to pan and gently simmer for 10 minutes.
Add 1 cup cream (or milk).
Season to taste.
Yummy - I got this recipe from Grandma Fran because Steph loved it so much when she lived with her a year and a half ago. It really is delicious.
To freeze: either freeze the leeks and celery that have been sauted and have the rest of the ingredients on hand or be totally on the ball and make the soup as written - let it cool - freeze in wonderful freezer Ziplock baggies - and all you have to do it heat and eat. My kind of meal.
No comments:
Post a Comment