Leek Cream Soup

Leek is an inexpensive and very accessible vegetable, but many households are unsure what to do with it. This time, I offer you a recipe for an inexpensive, quick, and simple creamy leek soup that will surprise you with its rich flavor. It is also suitable for a more formal dinner, where it will be the star of the plate.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Decoration

  • 1 spoon Sweet cream

  • 1 spoon Butter, unsalted

  • pieces Oil, olive

  • 1 spoon Oil, olive

  • 2 spoons Butter, unsalted

  • 1 piece Leek

  • pieces Green, tuber

  • 1 piece Potatoes, white

  • 2 pod Garlic, fresh

  • 1.5 l Soup base, chicken, cube

  • pieces Salt, table

Steps

  1. Wash the leeks thoroughly and slice them into rings. Peel the green bulb (or parsley root), wash it, and cut it into cubes. Peel the potatoes, wash them, and cut them into cubes. Peel the garlic and simply crush it with a knife.

  2. Heat olive oil and one tablespoon of butter in a pot. Add all the chopped vegetables, season with salt and pepper, and sauté very slowly until the vegetables soften but remain pale.

  3. When a dark layer forms at the bottom of the pot, add the soup base or water and a bouillon cube. Cook for about 15 minutes on low heat.

  4. Once the vegetables are cooked, add another tablespoon of butter to the pot. Remove from heat and blend the vegetables with an immersion blender until smooth. Taste the soup and adjust the seasoning with salt or pepper if needed.

  5. Just before the soup is ready, heat butter in another pot until it turns brown and develops a nutty flavor.

  6. Pour the prepared soup into bowls. Garnish it with drops of sweet cream, the browned butter, and any aromatic oil of your choice.

Nutrition Information (Per 100g)

  • Calories: 152.41 kcal
  • Fat: 9.84 g
    • Saturated Fat: 5.02 g
  • Carbohydrates: 13.25 g
    • Sugars: 1.61 g
  • Protein: 1.41 g
  • Fiber: 1.2 g

Advice

The vegetables need to be sautéed very slowly to maintain a beautiful pale green color. If they turn brown or slightly burn, the soup will be bitter, and the color will not be as delicately green.