Can we come over our prejudices and enjoy that once was loathed? Let’s make a delicious leek soup to see the power of onions!

As I lately have a little time, I had been looking on the internet the other day. In search of new, challenging thoughts, inspirational dishes that I have never used before, to impress my family with. Looking for a long time unfortunately could not find any interesting things. Just before I wanted to give up on it, I ran across this delightful and easy dessert simply by chance. The dessert seemed so tempting

on its photo, that required immediate actions.

It had been simple enough to imagine how it is created, how it tastes and how much my hubby will want it. Mind you, it is quite simple to keep happy the man in terms of puddings. Anyhow, I went to the webpage: Suncakemom and used the simple instuctions that had been accompanied by wonderful pics of the method. It really makes life much easier. I can suppose it’s a slight effort to take pics in the middle of baking in the kitchen because you typically have gross hands therefore i genuinely appreciate the time and energy she devote to build this post and recipe easily implemented.

That being said I am encouraged presenting my personal formulas in a similar fashion. Many thanks for the idea.

I was tweaking the main recipe create it for the taste of my family. I have to say it absolutely was a great success. They prized the flavor, the structure and loved getting a sweet such as this during a busy week. They basically wanted more, many more. Thus the next time I am not going to commit the same mistake. I am gonna double the amount to get them pleased.

The Leek Soup originally is from SunCakeMom

Cut the leek into 4 parts along the long side without cutting it all the way through the end where the roots are. Rinse the leek and remove the roots too.

Remove the dried and the tough looking thick green bits too. Keep the light green looking tender parts.

Slice the leek up finely.

Heat oil in a pan and on high heat saute the sliced up leek until it collapses to about half of its size for about 3-5 minutes. We can use many more additional vegetables like cauliflower, broccoli, brussels sprouts or carrots. Mind that most vegetables needs 5 – 10 minutes sauteing time so start with those and only when they are tender enough, add the leek.

Fill the pan up with the broth. If we haven’t got our homemade broth or leftover chicken soup ready, just use some sort of ready made stock or even water with bouillon cubes.

Bring it to boil and add the cream. Let the flavors settle for a couple of minutes before serving.