Leek Soup

Leek soup

Leek soup is found in many cuisines. It is made from leeks and other vegetables simmered in water, stock, or broth. It often includes potatoes, in which case it may be called leek and potato soup. It may be thickened or enriched with milk, cream, butter, roux, egg-lemon, egg yolks, oatmeal, cheese, and so on.

Leek

A leek is a biennial vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes colloquially called a "stem" or "stalk".

Soup

Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with stock, milk, or water. According to The Oxford Companion to Food, soup is the main generic term for liquid savoury dishes; others include broth, bisque, consommé, potage and many more.

leek

Noun

1. A vegetable of variety Allium ampeloprasum, having edible leaves and an onion-like bulb but with a milder flavour than the onion.
2. Any of several species of Allium, broadly resembling the domesticated plant in appearance in the wild.

soup

Noun

1. Any of various dishes commonly made by combining liquids, such as water or stock, with other ingredients, such as meat and vegetables, that contribute the food value, flavor, and texture.
2. A serving of such a dish, typically in a bowl.

Verb

1. To feed: to provide with soup or a meal.
2. To develop (film) in a (chemical) developing solution.