Creamy Leek Soup
Serves: 2
Lelia Marks
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
52
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 medium
Onion (chopped)1 large
Carrot (chopped)1 tsp
Salt1 tsp
Black Pepper2 cup
Unsalted Butter1 cup
White Wine (dry)3 cups
Chicken Stock3 cups
Water1 cup
All-Purpose Flour1 cup
Heavy Cream (chilled)Directions:
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
3
Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf
4
Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes
5
Stir in parsley and simmer soup, uncovered, 5 minutes
6
Discard bay leaf and keep soup at a bare simmer
7
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
8
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
9
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
10
Reheat if necessary, then season with salt and pepper
11
Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks
12
Serve soup topped with cream
13
Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander
14
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
15
Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf
16
Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes
17
Stir in parsley and simmer soup, uncovered, 5 minutes
18
Discard bay leaf and keep soup at a bare simmer
19
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
20
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
21
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
22
Reheat if necessary, then season with salt and pepper
23
Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks
24
Serve soup topped with cream