Leek Cream Soup
Silky, creamy leek soup with it’s elegant subtle allium flavor is just the thing for a simple comfort meal. The Parmesan cheese adds a bit of saltiness to the mix and served with a crusty piece of bread completes this satisfying meal.
Leek Cream Soup
1 medium potato, peeled
3 - 4 medium leeks, finely sliced
2 small carrots, diced
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, finely sliced
Salt and freshly ground black pepper
3 cups chicken or vegetable stock
1 cup of cream or half and half
1 teaspoon salt or to taste
1/2 cup grated Parmesan cheese
Extra-virgin olive oil
Freshly grated black pepper for garnish
Chopped parsley for garnish
-Place the sliced leeks in a large bowl filled with water. Swish the leeks around in the water. Let them sit for 10 minutes, then swish again to remove any sand or dirt that may be hiding. Pick up the sliced leeks from the water with your hands or a slotted spoon, leaving the dirty water behind and set aside in another large bowl.
-Warm a study bottomed large saucepan, and add the tablespoon of oil and the 2 tablespoons of butter. Add the leeks and garlic to the pan, and let sweat gently with a pinch of salt until tender and sweet over medium heat, stirring occasionally (for about 15 minutes.) Pour in 2/3 of the stock and let simmer for 15 minutes.
-Puree half of the soup in a food processor, and leave the other half chunky. Or if you prefer a smooth consistency, puree all of the soup, using a food processor or blender. (Immersion blenders have trouble breaking down the leeks) Stir in the cream and enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan cheese, to taste.
-Garnish the soup with chopped parsley, freshly ground black pepper and another large pinch of Parmesan Cheese on top. Serve warm. Makes 5 - 6 servings.
Saute leeks and garlic in butter, then blend until smooth. Add the cream and cheese along with just a bit of seasoning.
Garnish with chopped parsley and freshly ground black pepper. The leek is the star in this subtly flavored yet elegant soup. A great choice for a light lunch or dinner!
