Leekandgreenonionchowder Recipes

GREEN BEAN CHOWDER

Steps:

• In a 3-quart saucepan cook bacon until crisp.
• Add green beans, carrot, potato, onion, salt and pepper. Mix together and add water.
• Bring to a boil, reduce heat and simmer 10 minutes. Add beans and cook 5 minutes more or until vegetables are tender.
• Blend sour cream and flour together in a medium-sized bowl.
• Pour 1 cup of the hot vegetable mixture into the sour cream mixture and combine. Return to saucepan.
• Stir in milk and heat until slightly thickened, being careful not to boil.
• Serve.

ONION CHOWDER

Steps:

• Boil onions in salted water for 30 minutes. Remove from heat, add milk, and return almost to boiling.
• Blend butter and flour; stir into soup; cook and stir until slightly thickened (about 5 minutes).

LEEK AND GREEN ONION CHOWDER

Steps:

• Trim ends and all but 3 inches of green tops from leeks; remove tough outer leaves.
• Split leeks lengthwise; rinse well, then thinly slice crosswise.
• Melt butter in a 5-6 quart pan over medium-high heat.
• Add leeks; cook, stirring often, until soft (8-10 minutes).
• Stir in flour and white pepper; then stir in broth.
• Bring to a boil over high heat, stirring, add onions; cook, stirring, just until onions turn bright green (2 minutes).
• Stir in lemon juice and season to taste with salt.
• To serve, ladle soup into bowls.
• Garnish each serving with lemon slices and a dollop of sour cream.
• Makes 6 servings.