Leek soup from Near & Far: Recipes Inspired by Home and Travel (page 28) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute egg pasta for yuba skins.

  • Rutabaga on February 10, 2016

    This is a unique soup with a pleasant, gentle combination of flavors, but I would make a few changes to give it more verve. Brightening it with some lemon juice would add a little more interest. I also found it too brothy, so would cut the water from nine cups down to six. As is, I added an additional can of beans and extra rice and cauliflower, although I did not include the yuba skins or pasta, something I would do again even with less water. The hazelnuts and lemon oil are excellent as toppings, and some chopped herbs and maybe a little preserved lemon would make it even better. Also, the recipe (at least as I made it) easily would provide 8 to 10 servings, not 6.

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