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Almost totally gaffed recipe from ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
milady_winter
Leek soup!
Peel and slice thinly 4 leeks, put into a heavy-bottom pot in some vegetable oil on medium heat. Add 2 shallots and a half a head of garlic - I have a press that slices these things, otherwise you can make them small some other way. Cook until soft, de-glaze with a splash of vermouth, add about a cup of white wine and heat through. Add cauliflower and some baby carrots - in a less healthy version this would be potatoes. I had frozen, so I added hot water to cover. Season with basil, salt, pepper (I like lemon pepper from TJ's), nutmeg and other greens you may like. Heat through, blend (I love my stick blender!) and add cream (or my faux-cream - milk with a bit of cornstarch).
I'll let you know once it finishes heating!
ETA: As always, better with a little bit of lemon juice and some mozzarella!
ETAA: How do I get it not to be too sweet?
Peel and slice thinly 4 leeks, put into a heavy-bottom pot in some vegetable oil on medium heat. Add 2 shallots and a half a head of garlic - I have a press that slices these things, otherwise you can make them small some other way. Cook until soft, de-glaze with a splash of vermouth, add about a cup of white wine and heat through. Add cauliflower and some baby carrots - in a less healthy version this would be potatoes. I had frozen, so I added hot water to cover. Season with basil, salt, pepper (I like lemon pepper from TJ's), nutmeg and other greens you may like. Heat through, blend (I love my stick blender!) and add cream (or my faux-cream - milk with a bit of cornstarch).
I'll let you know once it finishes heating!
ETA: As always, better with a little bit of lemon juice and some mozzarella!
ETAA: How do I get it not to be too sweet?
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