This leek soup recipe is possibly Thomas Selter’s.

Thomas Selter is a character in the book titled “On The Calculation Of Volume”, written by Solvej Balle. He is the main character/ protagonist’s husband.

Tara Selter, his wife, said she heard him making leek soup for dinner, on the evening of November 18. This is in Book 1 of the series.

Have you ever ate leek soup? Would you like to try cooking leek soup?

Here’s a recipe for leek soup.

Step 1. Prepare raw ingredients of leek, onion, garlic & ginger. Choose sizes according to desired number of consumers.

Step 2. Peel away the onion skin and slice it vertically down. Cut into narrower portions. Peel and cut garlic. Slice a thick round of ginger and cut into thin strips.Wash and cut leek. The leek should be cut at a length that is a segment of your finger. That is bite size.

Step 3. Measure desired quantity of water and pour into a pot for boiling.

Step 4. Add the onion, garlic & ginger. After this water boils, add the leek. Add desired amount of salt according to the quantity of water.

Step 5. Boil until the green leek matures into a softer green color, and is visibly soft. The leek layers may separate. Cooking time is 10 – 15 minutes, depending on the intensity of heat used. Switch off the cooker. Pour into a bowl/ bowls and serve.

You can eat this leek soup with bread, toast or crotons.

Condensed recipe for leek soup – Two Step Leek Soup

1. Wash and cut garlic, ginger, onion and leek. Put all into a pot and add water. One cup of water for every serving, plus one extra cup allowance for evaporation while boiling. Boil for 10 – 15 minutes.
2. Serve with bread, toast or crotons. Bread and toast can be cut to bite size before serving.

Recipe for any vegetable soup:

1. Every soup needs a base stock. For simplicity, use garlic, ginger and onion. Add a pinch of salt. Salt is known to affect blood pressure so go light on it. If you like spices, add a little of each type.
2. Choose a combination of vegetables. Hard veggies need more time to cook to soften. Its best not to mix leafy greens with hard vegetables, unless you are experienced enough to boil the hard vegetables first, until they soften, then add the leafy greens to cook until they soften. It usually takes around 5 minutes or more.
3. Different colors of vegetables contain different types of vitamins and minerals. It is good to use a variety of colors to ensure a mix of vitamins and minerals.
4. If you’re lazy, cook double portions and refrigerate the excess for consumption by the following day. Some people freeze food to make it last longer, before use.

Get the book here – On The Calculation Of Volume Book 1. I may earn a small commission if you buy from this link.

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