{"id":6686,"slug":"leek-soup","title":"LEEK SOUP","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a small piece of butter","six or eight leeks","water (amount desired)","salt","pepper","a piece of stale bread","croutons","grated cheese"],"ingredients_norm":["butter","leek","water","salt","pepper","stale bread","crouton","cheese"],"steps":["Put a small piece of butter in saucepan and then six or eight leeks cut in small pieces.","Keep turning for about five minutes so they will get brown.","Add water for amount desired; season with salt and pepper and put in piece of stale bread.","Strain through the strainer.","Put in croutons and serve with grated cheese."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w8:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"319a9d3db6870cd4f92f80236aae4017bc56371b9f959973392af622d59dcf1b","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/leek-soup"}