CREAM OF LEEK SOUP
3 cups sliced leeks
2 cups fat-free chicken broth
3/4 teaspoon fresh rosemary, divided
1 garlic clove
1 tsp xanthan gum thickener
2 cups cream
dash of ground nutmeg
2 teaspoons butter
3/4 teaspoon salt
1/4 teaspoon grated lemon rind
3 cups sliced leeks
Preparation
- Combine leeks, broth, 1/2 teaspoon rosemary, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bayleaf. Place leek mixture in a blender; process until smooth.
- . Gradually add the milk and thickener to pan stirring with a whisk until blended. Add pureed leeks and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon rosemary, butter, salt, and lemon rind.
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