.
Let us be Frank.Or, Helen.
Really, does it matter?
I mean, if I told you that was a picture of, say, cream of leek soup...that could be entirely true.
But I'm being Frank (despite the fact I am Rachael) and have to confess...it isn't.
It is something else entirely. What, I'm not really sure even you want to know. It is just such a fantastically ghastly concept, it makes me shudder to recall it.
So I shall share a Cream of Leek soup recipe...since that is warm and lovely, and it is possibly a variation of what that soup really was. (Dreary and unsalvageable. And not at all my idea to make. I tried to extract myself from the proceedings, I assure you. It just proved fruitless. What can I say.)
Below though, is my Cream of Leek soup recipe, for a bowl of heady delight. Meltingly sweet leeks, and a touch of cream. I am willing to bet, the results will look alarmingly like that which is pictured above...oh had that only been this...
Now go on and taste the joy.
7 leeks, white and pale green parts sliced
1 small onion, diced
1/2 cup butter
1/4 cup flour
1 cup white wine
6 cups chicken or onion stock, warm
1 cup heavy cream, warm
1 teaspoon dry mustard powder
1 teaspoon white pepper
1 teaspoon black pepper
Crispy bacon for garnish
In a small sauce pan, heat the wine.
In a large soup pot, melt the butter. Saute the leeks and onion until softened. Add the flour and stir.
Slowly add the wine, stirring to combine. Let simmer, stirring, for three minutes (you are trying to cook off the raw flour and wine tastes)
Add the stock and the rest of the ingredients, except the bacon
Let simmer for five minutes.
Serve with bacon garnish.
Makes eight servings.
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I found this blog, which has real Austrian recipes
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