Food
Freda Arkin’s Cream of Leek and Vermicelli Soup
By Yankee Magazine|Mar 29 2010|
Yield
Serves 6 to 8
Ingredients
4 leeks
3 tablespoons butter
2 tablespoons flour
4 cups chicken stock
1 teaspoon salt
1/4 teaspoon ground white pepper
2 cups milk
about 2 ounces vermicelli, broken up
Instructions
Wash the leeks and cut them down to 2 inches below where the green leaves separate from the whole stem. Slice the lower stems and bulbs lengthwise in half, then crosswise about 1/4 -inch thick. Rinse thoroughly and drain. Melt butter in a heavy soup pot and saut
