|leek and green crab soup|
I love eating leek and potato soup. However, this is without the potato and it is equally tasty. If this soup is too thick then add extra stock.
Leek and Green Crab Soup
4 leeks, halved lengthwise, sliced thinly, washed and drained
About 2 Tbsp olive oil
About 2 Tbsp of butter (salted or unsalted)
1 C heavy cream or half and half
About 1 1/2 to 2 tsp sea salt
Saute the leek in oil and butter over medium high heat until the leek is tender and soft, about 10-15 minutes. Puree the leek and broth. Heat the mixture in a pot and add cream, season with salt. Whisk well to mix and serve hot. May serve with a drizzle of extra cream if interested.
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