Cream of Leek and Vermicelli Soup
Photo Credit
Karl Allgaeuer/shutterstock
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Looking for something cozy and delicious? Make this nourishing leek and pasta soup! It’s wonderful with crusty bread, especially on a cold day. It tastes best with homemade stock, but canned broth will also do!
We kept this soup simple, but it’s versatile.
- Add chicken if you wish to increase protein.
- Chop up a carrot or two and add with the leeks if you’d like more vegetables.
- Chop up green beans and add to the soup pot (when you add the flour).
Ingredients
4 leeks
2 tablespoons butter
2 tablespoons flour
4 cups chicken stock
1 teaspoon salt
1/4 teaspoon ground white pepper
2 cups milk
2 ounces vermicelli, broken up
Optional: Top with grated parmesan cheese
Optional: Top with parsley
Instructions
- Wash the leeks and cut them down to 2 inches below where the green leaves separate from the whole stem. Slice the lower stems and bulbs lengthwise in half, then crosswise about 1/4-inch thick. Rinse thoroughly and drain. Melt butter in a heavy soup pot and saute the leeks gently, uncovered, for about 15 minutes. Don’t let them brown. Add another tablespoon of butter if needed.
- Add flour to soup pot and stir well with leeks. Cook at very low heat for 10 minutes more, stirring occasionally.
- Meanwhile, in a large saucepan combine chicken stock, salt, and pepper. Bring to a boil, turn down the heat, and ladle 1 cup of the stock into the leek-and-flour mixture in the soup pot. Mix well. Add 2 cups milk to the leek mixture. Cook the mixture gently, stirring often, for another 10 minutes. Turn off the heat. Bring the remaining chicken stock to a boil, add the vermicelli, and cook for about 5 minutes, until the vermicelli is soft. Add the stock and vermicelli to the soup pot, and heat through.
- Optional: After serving in bowls, top with grated Parmesan cheese and/or parsley.
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