I really haven’t cooked in a long while with my weekends, the only time I actually cook, being pretty full for the past and next few weeks. But I am always happy to be able to cook when I do have the time. And I came home from my friend’s in time to cook lunch the other day 🙂

I rummaged through the fridge and found some of my new favorite ingredient slowly going past its prime, some onion leeks. I decided to make soup out of it after finding a recipe on The Silver Spoon cookbook.

I copied it as much as I can, though I didn’t have the cheese it called for. Just saute the leeks, along with some onions, until thoroughly cooked. Add the broth, or water then season as needed. I added a pork bouillon cube to mine. Add some rice, I added about a few tablespoons. This thickened the soup into a nice consistency. Make sure everything is cooked through. Upon service, add some cheese. It will melt nicely and add a creamy consistency to the soup.

It was very simple but well received by the family, and this is only my second recipe from this cookbook, and I am beginning to get impressed. Simplicity of the recipes, the no-fuss instructions, and the taste. This was a solid investment! 🙂

Onion Leek Recipe

1 onion, minced
about 1 cup of minced onion leeks, both white and green part
broth, 4 to 6 cups or water
salt
pepper
2 to 4 tablespoons of uncooked rice
grated cheese

Saute the onion and leeks in some oil until soft and thoroughly cooked. Add the broth and let it simmer until the flavors meld. Season with salt and pepper if needed. Add the rice and let this simmer until cooked as well. When about to eat, add about a teaspoon of cheese to each bowl 🙂