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Leek Soup

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut up two onions and fry them till they are brown;
  2. you need not use butter, clarified fat will do very well.
  3. Clean your leeks, washing them well;
  4. cut them in pieces and fry them also;
  5. add any other vegetables that you have, two medium-sized potatoes, pepper, salt, and a little water.
  6. Let all simmer for three hours, and pass it through a fine sieve.
  7. Let there be more leeks than other vegetables, so that their flavor predominates.
  8. [Mme.
  9. Jules Segers.]