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Cream of Leek Soup https://www.metro.ca/userfiles/image/recipes/potage-poireaux-2944.jpg PT15M PT35M PT50M
In a pot, cook vegetables in hot oil for 2 minutes.Add chicken bouillon and bring to a boil. Cover and simmer for 25 minutes.Purée vegetables in food processor. Return to pot and add milk and chervil.Heat for 8-10 minutes. to desired smooth consistency.Season to taste.
4
4 27 5 2
4 tsp. (20 mL) extra virgin oil 1 medium onion chopped 1 large garlic clove, chopped 2 cups (500 mL) thinly sliced leeks, white part only 2 cups (500 mL) cubed, peeled potatoes 1 zucchini sliced thin 3 cups (750 mL) chicken bouillon 2 cups (500 mL) milk 1 tsp. (5 mL) chervil Salt and pepper to taste
Cream of Leek Soup

Cream of Leek Soup

Rate this recipe
27 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 4 tsp.
    (20 mL)
    extra virgin oil
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  • 1
    medium onion chopped
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  • 1
    large garlic clove, chopped
  • 2 cups
    (500 mL)
    thinly sliced leeks, white part only
  • 2 cups
    (500 mL)
    cubed, peeled potatoes
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  • 1
    zucchini sliced thin
  • 3 cups
    (750 mL)
    chicken bouillon
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  • 2 cups
    (500 mL)
    milk
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  • 1 tsp.
    (5 mL)
    chervil
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  • Salt and pepper to taste
Imprimer ma sélection

Preparation

In a pot, cook vegetables in hot oil for 2 minutes.

Add chicken bouillon and bring to a boil. Cover and simmer for 25 minutes.

Purée vegetables in food processor. Return to pot and add milk and chervil.

Heat for 8-10 minutes. to desired smooth consistency.

Season to taste.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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