Prep 10 mins
Cook 20 mins
Rich and creamy leek soup. Posted for Zaar World Tour II '06
- 3⁄4 cup whole wheat flour
- 2 beef bouillon cubes
- 2 quarts water
- 1 cup milk
- 1⁄8 teaspoon ground mace
- 5 leeks, cleaned, chopped
- 1⁄4 cup whipping cream
- 2 cups gouda cheese, shredded (may also use leiden or edam instead)
- Blend together flour, bouillon cubes and water. Stir in milk and mace.
- Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes.
- Add leeks and cream; simmer 10 minutes.
- Serve cheese with soup at the table.
Made this soup exactly as written & it seemed rather bland to us on 1st taste. I added some black pepper & 2-3 drops of Tobasco. I used a shredded Gouda for gratin I buy here & mixed it w/the soup. The result suited us better. Thx for posting.
At first I thought this soup was going to taste too floury, but I didn't find that to be the case once I made this (normally flour is made into choux before combining with other liquids and the cooking removes a raw flour taste). I substituted allspice for the mace as that was what I had in the pantry and used 2% milk instead of whole milk and cream. Used vegetable bouillon cubes instead of beef. Also I bought some smoked Gouda, and the taste was just awesome! Thick and filling soup, thanks.