Back

Leek Vegetable Soup

Print

Ingredients

3 leeks, cut up (can use white and green parts)

2 carrots, cut up

1 pt. mushrooms, sliced

1/2 lb. green beans, snipped

1 T. olive oil

1 1/2 qt. unsalted vegetable stock (prefer Kitchen Basics brand)

1/4 t. ground nutmeg

Sea salt and cracked black pepper to taste

Directions

Clean leeks by filling your sink with water and soaking the cut-up leeks for a couple of minutes (leeks will float but dirt and grit will sink to bottom).  Remove leeks from water with a slotted spoon, then drain dirty water from sink.  Heat olive oil in a stock pot and saute leeks until they are transparant.  Add carrots, mushrooms and green beans, continue to saute for another 3 minutes, stirring frequently.  Add vegetable stock and nutmeg, reduce heat and simmer for 20-30 minutes. Add salt and pepper to taste.

Recipe courtesy of The Butcher Shoppe.