Cream of Leek and Vermicelli Soup
Yield: Serves 6-8.
Frieda prefers to use homemade stocks in her soups, although she will use canned broth in a pinch. "If I have a chicken or turkey carcass and don't have time to make the stock from it, I'll just break it up and freeze it, then cook the stock whenever it's convenient. Soup-making has its own philosophy."
Login to add to your Recipe Box
Upload Your Photo
- 4 leeks
- 3 tablespoons butter
- 2 tablespoons flour
- 4 cups chicken stock
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 cups milk
- 2 ounces vermicelli, broken up