The Soup Kitchen Belgian Leek Soup
1/4 lb. bacon, cooked, drained, diced
2 stalks celery, finely diced
1 bunch leeks, coarsely cut
1/2 teaspoon ground nutmeg
4 cups chicken stock
1/2 cup flour
4 cups water
1/2 cup white wine
Butter for sauteing
1 cup half & half cream
Grated provolone cheese
Croutons
In large pan, saute first 4 ingredients until leeks are tender.
Add chicken stock.
Whisk flour into water, and strain into stock. Add wine and cream.
Serve garnished with grated cheese and croutons.
Serves 8 to 10.
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