Soothing Leek Soup
Submitted by GMWARREN
Velvety pureed leek and potato soup enriched with heavy cream and freshly grated nutmeg, topped with crumbled blue cheese and a shot of white wine on the side.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis is the soup you make when you need to slow down and feel warm from the inside out.
Leeks and onion cook gently in butter until silky soft, then simmer with chicken broth and diced potato until everything melts together. A spin in the blender turns it into a smooth, velvety puree.
Heavy cream gets reduced slightly on its own before joining the soup, concentrating its richness and giving the finished bowl that luxurious body that coats the back of a spoon.
Freshly grated nutmeg adds a whisper of warmth, crumbled blue cheese on top brings a salty, tangy punch, and a shot of white wine served alongside is a playful touch that ties the whole experience together.
Pro Tips
- Cook the leeks low and slow until completely soft. Rushing them over high heat adds bitterness that no amount of cream can fix.
- Reduce the cream separately before adding it to the puree. This extra step prevents the soup from being thin and gives it real body.
- Don’t boil the soup after adding the cream. A gentle heat keeps the texture smooth and prevents the cream from breaking.
Ingredients
Directions
Melt butter in a heavy saucepan.
Add onion and leek and cook slowly; stirring often, until soft.
Stir in broth, then add potato.
Cover and cook until potato is tender.
Cool, then process in a food processor or blender until pureed.
In another saucepan, bring cream to a gentle simmer, cook until just slightly reduced, then stir in leek mixture and heat until very hot (but don’t boil).
Season with salt, pepper and nutmeg.
Serve hot. Sprinkle 1 Tbl. cheese over each serving and offer a shot of the wine on the side.
Comments
