Creamy Leek Soup

Ingredients for Creamy Leek Soup

• 8 medium leeks (1.4kg ), 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 teaspoons black pepper

• 1 stick (120ml ) unsalted butter

• 1 small boiling potato (170g)

• 120ml dry white wine

• 725ml chicken stock or reduced-sodium chicken broth (24 fluid ounces)

• 725ml water

• 1 Turkish bay leaf or 1/2 California

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

• 1/4 cup plain flour

• 120ml chilled double cream

How to make Creamy Leek Soup

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

Cook leeks, onion, carrot, celery, salt, and pepper in 60ml 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.

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

Melt remaining 60ml 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 475ml simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.

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.

Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.