Dr. Claude’s Leeks soup

The leeks soup became famous, a few years ago.  A great number of recipes went everywhere and they lost the real goal, to detox after the holiday season or to prepare the body when the sun is rising in the sky.

This recipe helps to lose weight with oat flakes and pepper.

No fat, no starch to give some thickness but oat fibers

I adapted the traditional Welch or Irish recipes, used in France, to write this Texan version when I moved to Houston.

I helped people with low income, no healthcare, working more than 1 job for most of them.

They have to face the epidemic obesity, with no time and money to do better.

I wrote for them recipes to do at home and to take it at work if possible.

They lost weight, did not regain it, feeling better without spending more than going to fast food eateries

I did a study in Houston, I presented it in 2006 in Philadelphia, how to lose weight without other medicine than food prepared from scratch.

This recipe is very effective for weight loss.

Give it a try.

Ingredients:

1 lb. leeks (about 3 medium)

2 carrots, peeled  and sliced

1 tablespoon oat flakes

3 cloves of garlic

1 extra small red pepper type habanera or cayenne

3 cloves buds or 1 pinch of powder

1 pinch of salt to taste

2 pints 1 liter of water or vegetable broth

 

Directions:

Because leeks grow partly underground, grit is often lodged between the layer of their leaves. Before cooking, wash them thoroughly, separating the layers and rubbing the leaves to remove any silt between them.

 

Trim the leeks, leaving about 1 inch of the tender green portions, then rinse them.

Cut crosswise into slices 1/2 inch thick.

Clean the carrots. Slice them.

In a large saucepan over medium-low heat, pour the oil, add the garlic and make them brown add the carrots, the leeks and sauté, stirring occasionally, until they have wilted a little, 3 to 4 minutes. then add water, oat flakes, the pepper, cloves buds the salt. Increase the heat to medium and bring to a boil. Reduce the heat to low, simmer, uncovered, until the vegetables are tender, about 30 minutes.

Pour all in a blender, puree it and then blend at high speed.

Ladle into bowls and float a lemon slice on top of each serving.

Using scissors, cut the herbs of your choice into pieces ¼ inch long and sprinkle them on the lemon slices. Serve immediately.

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Leeks soup

Stay tuned “Cook and Lose” is coming

 

 

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