Leek And Vermicelli Soup Recipe

Name: Leek And Vermicelli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 leeks (green and white parts); 1/2 c. vermicelli, broken into 1 or 2-inch lengths; 1 tsp. chopped garlic; 1 Tbsp. flour; 2 or 3 oz. milk; pepper to taste; 1 Tbsp. butter; 2 Tbsp. chopped red bell pepper; 5 c. good chicken stock; 1 Tbsp. water; salt to taste

Servings: persons

4 leeks (green and white parts)
1/2 c. vermicelli, broken into 1 or 2-inch lengths
1 tsp. chopped garlic
1 Tbsp. flour
2 or 3 oz. milk
pepper to taste
1 Tbsp. butter
2 Tbsp. chopped red bell pepper
5 c. good chicken stock
1 Tbsp. water
salt to taste

1
Clean and slice the leeks, then saute in butter until soft. Keep the heat low and be careful not to let them brown.
2
Add red bell pepper and garlic; saute briefly.
3
Add the stock, pasta, salt and pepper.
4
Cover and simmer about 10 minutes.
5
To thicken the soup (optional), whisk together water and flour in a small bowl. Stir in half of flour/water mixture to thicken it slightly; use the rest to make it thicker.
6
Finally, stir in the milk and adjust seasonings to taste.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 leeks (green and white parts), 1/2 c. vermicelli, broken into 1 or 2-inch lengths, 1 tsp. chopped garlic, 1 Tbsp. flour, and more.

Yes, Leek And Vermicelli Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek And Vermicelli Soup

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