Spring Leek Soup

Spring vegetables are highly versatile. They can be used to prepare numerous side dishes, vegetable meals, and soups. This time, we offer you a recipe for a delicate and creamy leek soup.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 32 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Leek

  • 3 pieces Onion, young

  • 300 g Potatoes, white

  • 1 twig Green, raw

  • 1 twig Parsley, fresh

  • 40 g Butter, unsalted

  • 1 spoon Oil, olive

  • 1 l Soup base, chicken, cube

  • 4 pinch Salt, table

  • 2 pinch Spices, pepper, white

  • 1.5 spoons Juice, lemon

  • 1 dl Sweet cream

Steps

  1. Thoroughly clean the leeks and young onions, wash them, and slice them into thin rings. Rinse the parsley and a sprig of celery under running water and shake off the excess. Peel the potatoes, wash them, and cut them into smaller cubes. Keep them in water until ready to use.

  2. Place a pot on the stove and melt the butter, then add the olive oil and heat everything over moderate heat. Add the onion and leeks to the pot, season with salt and white pepper, and lightly sauté while stirring. Add the parsley and celery to the pot. Cover the pot and simmer everything over low heat for 7 to 10 minutes. Be careful not to let the onion and leeks stick to the bottom.

  3. Meanwhile, in another pot, bring the chicken stock to a boil and then set it aside. Remove the sprig of parsley and celery from the pot, transfer the contents to a plate, and cover to keep warm. Add the drained potatoes to the pot and pour the chicken stock over them. Cook the potatoes for 15 minutes until they soften.

  4. Once the potatoes are cooked, remove the pot from the stove. Add the leeks and onions and use an immersion blender to blend the vegetables until smooth, creating a creamy soup. Return the pot to the stove over moderate heat and add the lemon juice and sour cream. Cook everything for another 5 minutes while stirring slowly.

  5. Serve the soup immediately or let it cool thoroughly and serve it cold.

Nutrition Information (Per 100g)

  • Calories: 107.03 kcal
  • Fat: 5.69 g
    • Saturated Fat: 2.85 g
  • Carbohydrates: 11.92 g
    • Sugars: 1.49 g
  • Protein: 0.81 g
  • Fiber: 1.35 g

Advice

Instead of chicken stock, you can use vegetable stock.