Recipes

Creamy Leek Soup

1 Mins read
0
14
0
Share
Scroll to recipe
Share
Creamy Leek Soup

Creamy Leek Soup

amanda

Equipment

  • Food Processor (High-Speed Blender)

  • Chef's Knife

  • Cutting Board

  • Skillet or Saucepan

  • Stirring Spoon

  • Ladle

  • Digital Meat Thermometer

  • Cutting Gauge

Ingredients

  • 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped

  • 1 medium onion, chopped

  • 1 large carrot, chopped

  • 2 celery ribs, chopped

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 stick (1/2 cup) unsalted butter

  • 1 small boiling potato (6 ounces)

  • 1/2 cup dry white wine

  • 3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)

  • 3 cups water

  • 1 Turkish bay leaf or 1/2 California

  • 1 1/2 cups fresh flat-leaf parsley leaves

  • 1/4 cup all-purpose flour

  • 1/2 cup chilled heavy cream

Instructions

1

Instruction 1

Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
2

Instruction 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

Instruction 3

Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
4

Instruction 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

Instruction 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

Instruction 6

Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
0
14
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *