This soup celebrates the taste of leeks and is very fast to make. It isn’t very substantial so best to combine it with another course. My mother would make it ahead of a sweet dish such as ricotta flan or apricot dumplings, both Austrian specialties.
2 leek, washed and sliced into 1/4 inch
1 Tsp olive oil or butter
1/4 cup all purpose flour (you can also use whole wheat or GF flour or even a grated medium-sized potato to thicken the plot)
1 quart water
Salt and pepper
Make sure to rinse leeks thoroughly by cutting them in half lengthwise and rinsing out dirt under running water. Slice each half into 1/4 inch slices.
Heat olive oil in heavy pot and sauté leeks stirring frequently until they are soften but still have some bite, 5-8 minutes.
Add the flour or potato and mix well.
Add water and simmer for about 15 minutes.
Salt and pepper to taste.