Leek Soup
From: Odette, Ancienne-Lorette, Quebec, Canada
IngredientsPreparation
  • 2 tablespoons [30 g] butter
  • 2 medium onions, sliced
  • 2 tablespoons [17.5 g] flour
  • 5 cups [1.25 L] chicken broth
  • 20 ounces [625 mL] canned tomatoes
  • 4 leeks, sliced
  • 1/4 teaspoon [1 mL] oregano
  • 1 tablespoon [15 mL] minced chives
  • 2 bay leaves
  • Chopped parsley, to taste
  • Fine herbs, to taste
  • Salt and pepper, to taste
  • Melt butter into a large casserole.
  • Brown onion slices into melted butter for 7 minutes, stirring.
  • Stir in flour.
  • Still stirring, slowly pour in chicken broth.
  • Mix in tomatoes with juice, leek slices, oregano, minced chives and bay leaves along with chopped parsley and fine herbs; salt and pepper.
  • Bring to a boil, stirring.
  • Lower heat, cover and leave to simmer for 20 minutes before serving.