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My Grandma's Old World Polish Recipes
Appetizers Fish Meat Potatoes
Poultry/Rabbit Salads Soups Vegetarian
Leek Soup
zupa z porow

Remove "whiskers" and hardened root portion from 3-4 leeks, cut away, and discard greens (upper part), cut lengthwise, wash well under cold, running water and chop. Cook in 6 cups boiling court bouillon or meat stock 15 min. or until leeks are fully cooked.

Fork-blend 1/2 cup sour cream, 1 raw egg yolk, and 2 tablespoons flour, dilute with 1 cup soup, stir until smooth, and gradually add to soup, stirring constantly. Simmer briefly. Salt & pepper to taste. Garnish with a little chopped parsley and/or dill.

Optional: 1 cup peeled, diced potatoes may be cooked in the stock along with the leeks.



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