Recipe Description

Lemon Leek Soup

Ingredients & Instructions

Ingredients:
Step 1: Vegetable Stock

• 1 Gal. Water
• 1 White Onion, chopped
• 1 Shallot, chopped
• 6 Celery Ribs, chopped
• 4 medium Leek Bottoms (White)

Cooking Instructions:
Wash leeks thoroughly. Bring the above ingredients to a simmer and continue for 30 minutes. Strain vegetables and discard. Hold stock until needed.

Step 2

• 2 Tbs. Olive Oil
• 4 Medium Leeks (green) Finely Sliced
• 2 Karlsburger Bay Leaves
• ¼ c. Celery Leaves, diced
• 1 Tbs. Karlsburger Classic Herb Seasoning
• 3 oz. Karlsburger Vegetable Base
• Juice of 1 Lemon

Cooking Instructions:
In a large pot, heat olive oil and add leeks. Stir until they are completely coated with oil. Add Karlsburger Bay Leaves and celery leaves. Saute until leeks are bright green and somewhat wilted. Add leek stock and bring to a simmer. Remove bay leaves and add Karlsburger Classic Herb Seasoning and Karlsburger Vegetable Base Slowly simmer for 45 minutes and add lemon juice. Remove from heat. Let soup stand for two hours or refrigerate overnight before serving. To reheat, slowly bring to a simmer and serve. Adjust seasoning with salt and pepper. Do not boil this soup.