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Prep. Time: 20 minutes
Cook. Time: 40 minutes
For 6 persons we will need:
4
medium leeks
2
medium potatoes
5
tablespoons olive oil
1.5
tablespoons with slide flour
8-10
cups beef or chicken broth
2 cups milk (or 200 ml of whipped cream)
1
teaspoon salt
5
slices of bread
Preparation:
After
cleaning and washing leeks, cut them in 1-2 cm length. Peel potatoes, wash them
and cut in four.
Put leeks and potatoes in a mid size pot. Pour water 4-5 cm over vegetables and boil 35-40 minutes
till they are soft.
After
cooling and draining use blender to make puree of leek and potato.
Fry 5 spoons of olive oil and
flour in a different pot for 2-3 minutes while mixing.
Add chicken or meet broth slowly and keep mixing.
Add puree and salt on them and
keep mixing till it boils.
After
it boils add milk or whipped cream and cook for 10 minutes mixing from time to
time.
Cut bread
slices in triangle shape. After spreading olive oil, fry from the both sides in
a preheated (175 degrees) oven.
After adding crushed red pepper flakes on soup,
serve it with breads.
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