| Home Page | Starters | Main Meals | Baking | Puddings | Contact us |
Grace's Cookery Book: Starters
Leek and Rice Soup
Poach the leeks very gently in the butter in a pan with the lid on
When soft but not coloured, puree in food mixer, or through a sieve
Add a little strong chicken stock.
Mix the cornflour with the cream and stir into the puree
Reheat gently until cornflour is cooked
Add more chicken stock to make up to approx 1lt (2 pints)
Season to taste
Add rice, and simmer for approx 15 mins until rice is cooked.
Taste to check seasoning and stir in a little more single cream just as you serve the soup
Suggestion - try adding a little garlic salt to the seasoning.
Leek and Rice Soup
- 500gr (1lb) of trimmed and washed leeks
- 2 good tablespoons of butter
- Heaped teaspoon of cornflour
- Tablespoon of single cream
- Dessertspoon of rice
- Chicken stock
- Seasoning
Poach the leeks very gently in the butter in a pan with the lid on
When soft but not coloured, puree in food mixer, or through a sieve
Add a little strong chicken stock.
Mix the cornflour with the cream and stir into the puree
Reheat gently until cornflour is cooked
Add more chicken stock to make up to approx 1lt (2 pints)
Season to taste
Add rice, and simmer for approx 15 mins until rice is cooked.
Taste to check seasoning and stir in a little more single cream just as you serve the soup
Suggestion - try adding a little garlic salt to the seasoning.
 |