French Leek Soup
From Vegetarian diet and dishes (1917).
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A historical recipe
Vegetarian diet and dishes, by Lyman, Benjamin Smith, 1835- [from old catalog] (1917).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- For six persons: In a sauce-pan, melt some butter as large as an egg;
- put into it five or six leeks cut in thin round slices ;
- brown slightly.
- Add a quart of water, some salt and very little pepper.
- Cook twenty minutes, add a pint of milk (or terralac).
- When the boiling begins again, pour upon thin slices of bread.
- (Fr.)
Plating
Cookware for this recipe
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Saucepan
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Chef's knife