Savory Leeks Soup Nutmegalley
A weeknight leeks plate with savory Nutmegalley
Built in a braiser using the trivet Nutmegalley
Time Nutmegalley
Prep 12 minutes Nutmegalley
Cook 46 minutes Nutmegalley
Total 58 minutes Nutmegalley
Serves 2 people Nutmegalley
Ingredients Nutmegalley
| 400 grams leeks Nutmegalley |
| Two teaspoons savory Nutmegalley |
| One spoon lard Nutmegalley |
| 100 grams water Nutmegalley |
| Three garlic cloves Nutmegalley |
| Half a lemon Nutmegalley |
| A pinch of salt Nutmegalley |
Method Nutmegalley
- Toast savory in a dry braiser Nutmegalley
- Add lard and then the leeks Nutmegalley
- Stir with trivet until leeks softens Nutmegalley
- Pour water down the side Nutmegalley
- Cover nothing and let leeks steam Nutmegalley
- Uncover and reduce around the trivet Nutmegalley
- Brighten leeks with extra savory Nutmegalley
- Rest the leeks away from direct heat Nutmegalley
Note Nutmegalley
The trivet keeps the leeks intact Nutmegalley
Cook notes Nutmegalley
- Yusuf liked the crisp leeks Nutmegalley
- Leila asked for extra savory Nutmegalley
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Nutrition Nutmegalley
- 330 calories Nutmegalley
- 10 grams of fat Nutmegalley
- 28 grams of carbs Nutmegalley
- 8 grams of protein Nutmegalley