Leek Cream Soup – a comforting delight
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4
If you are looking for a simple and quick recipe for a healthy and comforting dish, leek cream soup is the perfect choice. This recipe is not only easy to make, but it also offers a refined taste and a silky texture. Get ready to delight your taste buds with this delicious soup!
Necessary ingredients:
- 3-4 leek stalks (about 400 g)
- 2 medium potatoes (about 300 g), peeled and diced
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 3 tablespoons of extra virgin olive oil
- 1 liter of vegetable broth or water
- 200 ml of cooking cream (optional)
- Salt and pepper to taste
- Fresh parsley, for garnish
Preparation method:
1. Start by cleaning the leeks. Cut the white part into thin rounds and keep some of the green for garnish. It is important to wash the leeks well, as they can contain impurities between the layers.
2. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and a teaspoon of salt. The salt will help release the flavors and moisture from the leeks. Sauté for about 5-7 minutes, until they become soft and slightly translucent.
3. Add the chopped onion and garlic. Continue to sauté for another 3-4 minutes, stirring frequently, until the onion becomes glassy and fragrant.
4. Follow with the diced potatoes. Mix well to combine all the ingredients. Let them combine for a few minutes, then add the vegetable broth or water. Bring to a boil, then reduce the heat to low and let simmer for 20 minutes, or until the potatoes are fully cooked.
5. Once the vegetables are cooked, take an immersion blender and puree the soup until you achieve a smooth and creamy consistency. If you don’t have an immersion blender, you can use a regular blender. Make sure to let the soup cool slightly before transferring it to the blender to avoid accidents.
6. If you want a richer soup, add the cooking cream and mix well. Taste and adjust the salt and pepper to your preference.
7. Serve the leek cream soup hot, garnished with fresh parsley leaves. You can also add crunchy croutons or toasted seeds for an extra texture.
Practical tips:
- Leeks can be replaced with celery or carrots for a different version, but keep the delicate flavors of the soup.
- This soup can be made in advance and stored in the refrigerator for 3-4 days. You can reheat it on the stove or in the microwave.
- If you want to impress your guests, serve the soup in an elegant bowl and add a spoonful of basil pesto on top for a color and flavor contrast.
Leek cream soup is not only a comforting dish but also a healthy choice for cool days. This simple recipe is ideal for a quick lunch or a relaxing dinner, and its delicious flavors will surely bring smiles to the faces of your loved ones. Try it and let the flavors carry you away!
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4
If you are looking for a simple and quick recipe for a healthy and comforting dish, leek cream soup is the perfect choice. This recipe is not only easy to make, but it also offers a refined taste and a silky texture. Get ready to delight your taste buds with this delicious soup!
Necessary ingredients:
- 3-4 leek stalks (about 400 g)
- 2 medium potatoes (about 300 g), peeled and diced
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 3 tablespoons of extra virgin olive oil
- 1 liter of vegetable broth or water
- 200 ml of cooking cream (optional)
- Salt and pepper to taste
- Fresh parsley, for garnish
Preparation method:
1. Start by cleaning the leeks. Cut the white part into thin rounds and keep some of the green for garnish. It is important to wash the leeks well, as they can contain impurities between the layers.
2. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and a teaspoon of salt. The salt will help release the flavors and moisture from the leeks. Sauté for about 5-7 minutes, until they become soft and slightly translucent.
3. Add the chopped onion and garlic. Continue to sauté for another 3-4 minutes, stirring frequently, until the onion becomes glassy and fragrant.
4. Follow with the diced potatoes. Mix well to combine all the ingredients. Let them combine for a few minutes, then add the vegetable broth or water. Bring to a boil, then reduce the heat to low and let simmer for 20 minutes, or until the potatoes are fully cooked.
5. Once the vegetables are cooked, take an immersion blender and puree the soup until you achieve a smooth and creamy consistency. If you don’t have an immersion blender, you can use a regular blender. Make sure to let the soup cool slightly before transferring it to the blender to avoid accidents.
6. If you want a richer soup, add the cooking cream and mix well. Taste and adjust the salt and pepper to your preference.
7. Serve the leek cream soup hot, garnished with fresh parsley leaves. You can also add crunchy croutons or toasted seeds for an extra texture.
Practical tips:
- Leeks can be replaced with celery or carrots for a different version, but keep the delicate flavors of the soup.
- This soup can be made in advance and stored in the refrigerator for 3-4 days. You can reheat it on the stove or in the microwave.
- If you want to impress your guests, serve the soup in an elegant bowl and add a spoonful of basil pesto on top for a color and flavor contrast.
Leek cream soup is not only a comforting dish but also a healthy choice for cool days. This simple recipe is ideal for a quick lunch or a relaxing dinner, and its delicious flavors will surely bring smiles to the faces of your loved ones. Try it and let the flavors carry you away!
Ingredients
for 4 servings: the white and pale green parts of 2 large leeks, cleaned of outer leaves 3 tablespoons of extra virgin olive oil 1 liter of chicken broth 150 ml of dry white wine 1 root of parsley 1 medium white potato 100 grams of unsweetened whipped cream salt, pepper for serving: croutons, grated cheese and, optionally, a little chili, unsweetened whipped cream and/or extra virgin olive oil.