Carmelized leeks and noodle soup (from the web)

  • 2 medium leeks
  • 1/2 Tbsp olive oil
  • 1 Tbsp butter
  • 1/2 Tbsp dark brown soft sugar
  • 1/2 pound noodles
  • 2 heaping Tbsp chopped fresh parsley
  • 1 tsp extra-virgin olive oil
  • Salt and black pepper to taste


Split theĀ  leeks lengthways and wash each layer thoroughly. Slice across into thin strips, including the green part.

Heat the Tablespoon of olive oil and butter together over a gentle heat. When the butter has melted, add the leeks and toss well. Cook slowly, uncovered, for about 10 minutes or until they start to soften.

Sprinkle over the sugar. After a couple more minutes, mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking.

While the leeks are cooking, cook and drain the noodles.

When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste. Toss well and serve.

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