Return to Content

Cream of Leek and Vermicelli Soup

Cream of Leek and Vermicelli Soup
0 votes, 0.00 avg. rating (0% score)

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."


  • 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


Wash the leeks and cut them down to 2 inches below where the green leaves separate from the whole stem. Slice the lower stems and bulbs lengthwise in half, then crosswise about 1/4-inch thick. Rinse thoroughly and drain. Melt butter in a heavy soup pot and saut
Updated Tuesday, November 6th, 2007

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111