Recipes > Soup > Leek Soup > Leek Soup (2)

Leek Soup (2)


  • 1 dozen leeks
  • 1 1/2 pints of milk
  • 1 pound of potatoes
  • 1 ounce of butter
  • pepper and salt to taste
  • juice of a lemon (this last may be omitted if not liked)


Prepare the leeks as in the recipe for Leek Soup (1), cut them into pieces about an inch long. Peel and wash the potatoes and cut them into dice. Set the vegetables over the fire with 1 quart of water, and cook them until tender, which will be in about 1 hour. When soft rub all through a sieve and return the soup to the saucepan. Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. Should the soup be too thick add a little hot water. Serve with Allinson plain rusks.


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Dr. Allinson's Cookery Book (1915).

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