A Boke of Gode Cookery Presents

Thick Leek Soup

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A leek and dried vegetable cream soup, garnished with parsley

  • 1 lb fresh leeks
  • 1 cup dried mixed vegetables - pearl barley, yellow split peas, & lentils
  • 1/2 cup butter
  • 1 1/2 pints milk
  • salt & pepper - to taste
  • 3 Tbs. finely chopped fresh parsley
Place the dried vegetables in a large bowl and cover with cold water; let soak overnight, then drain & rinse. Wash and clean the leeks thoroughly, then slice into thin round pieces. Melt the butter in a soup pot and stir in the leeks; add the vegetables. Add milk, salt & pepper and slowly cook over a low heat, stirring frequently. Do not allow to come to a boil. Cook until vegetables are soft, about 1 to 1 1/2 hours. Place in serving bowls; sprinkle a little parsley on top and serve.

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Thick Leek Soup © James L. Matterer

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