My mom likes to use leeks in cooking, not as main ingredient, but to flavor things up. When leeks are the main ingredient though, she doesn’t like it as much. I used to be that way too. In fact, it frightened me just thinking about having a full plate of leeks sitting in front of me. Throughout this two years of cooking A LOT, they kinda grow on me and I really don’t mind having leeks as main ingredient in dishes.

Leek soup or known as purresuppe in Norwegian is one of the example of using leeks as the star ingredient. I really like how the leek soup turned out. Creamy (without using any heavy cream is a bonus!) and hearty. This is perfect for welcoming the fall and when the weather gets colder. A good way to end the Norwegian cooking towards the end of week :)

LEEK SOUP / PURRESUPPE (6-8 servings)
What you will need:
  • 3 Tbsp butter
  • 1 quart (4 cups) beef broth
  • 3 leeks, sliced
  • 2 egg yolks, slightly beaten
  • 5 medium potatoes
  • 1 tsp salt
  • 2 medium carrots
  • ¼ tsp pepper
  • ¼ cup all-purpose flour
  • Freshly chopped parsely
  1. Melt butter in a large heavy bottomed saucepan. Cut the leeks in half lengthwise and slice into small pieces. Wash thoroughly. Dice the potatoes and carrots and add with the leeks into the saucepan. Cook for 5 minutes while stirring occasionally to prevent them from browning
  2. Add flour, stirring constantly; remove from heat and add broth all at once, while continuing to stir. Reduce heat and let simmer until vegetables are tender. Beat egg yolks into a soup tureen. Pour soup over egg yolks, a little at the time, stirring constantly. Season with salt and pepper to taste. Sprinkle with fresh parsley. Serve at once


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