Leek Soup

Leek Soup

Nothing like a healthy and refreshing summer soup to get through the warm months ahead!

Yum

Leek Soup

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 8 medium-sized leeks (3 lbs), trimmed, leaving white and pale green parts only, and chopped
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 2 celery ribs, chopped
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ C (1 stick) unsalted butter
  • 1 small boiling potato (6 ounces)
  • ½ C dry white wine
  • 3 Cs chicken stock or reduced-sodium chicken broth (24 fluid ounces)
  • 3 Cs water
  • 1 bay leaf
  • 1½ Cs fresh flat-leaf parsley leaves
  • ¼ C all-purpose flour
  • ½ C chilled heavy cream
  • 6 sprigs of fresh parsley

Instructions

  1. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.

  2. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.

  3. Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.

  4. Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.

  5. Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.

  6. Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream and garnished with parsley.

Yay!

Steve D.

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