Curried Leek Soup
New England is known for its hearty soups. I like to experiment with recipes (luckily I have a wife who lets me mess up her kitchen). I came up with this recipe the first year I grew leeks in my garden.
Ingredients
- 3 medium leeks (white portion only), thinly sliced
- 2 tablespoons butter
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) chicken broth
- 3/4 cup water
- 1-1/2 cups thinly sliced carrots
- 2 celery ribs, thinly sliced
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon curry powder
- 1/8 teaspoon pepper
- 1 can (12 ounces) fat-free evaporated milk
Reviews
I followed the recipe and after I blended some of the soup and mixed it back into the pot, it tasted so fabulous I didn't bother with the milk and extra calories. I will definitely be making this again. This will go over well as the first course on NYE.
Delicious! One of my family's favorites! I also add a little more curry for more kick, and sometimes I blend all of the soup instead of just one cup.
Fabulous soup. I thought it didn't have enough curry so I added more after I guzzles down the first bowl. Wonderful soup!
No comment left
No comment left