Leek Soup

Info

Simple creamy soup from sautéed leek, stock, milk, and cream; amounts are approximate and easy to scale.

• slice the leek thin so it softens quickly
• sweat it gently in cooking oil under a lid; do not brown it
• use any kind of stock cube you have at home
• blend the soup well, ideally with an immersion blender
• adjust thickness by tweaking water, milk, and cooking cream
• be careful with salt; the stock cubes are already salty

Steps

1. Slice the leek into thin rings.
2. In a pot, heat the cooking oil and sauté the leek on low heat, covered with a lid, until soft but not browned.
3. Add the water and crumble in the stock cube. Bring to a boil.
4. Cook for about 20 minutes, until the leek is completely soft.
5. Blend the soup smooth using an immersion blender.
6. Add the milk and cooking cream, then season with salt and pepper.
7. Simmer everything together for another 5 minutes, then taste and adjust seasoning.
8. Serve hot.