Leek greens creamy soup
Ingredients for 4 people
- Green part (leaves and top stem) from 8-10 leeks
- 1 large baking potato
- 30 grams butter
- 1 onion
- ½ liter vegetable stock (or ½ liter water with 2 stock cubes)
- 250ml single cream
- Bread croutons
- Olive oil
- Salt and pepper
Preparation: Peel, wash and dice the potato and set aside.
Finely chop the leeks and onions. On a thick base saucepan, melt the butter on a low heat and add a little of the olive oil. Sweat the chopped onion and leeks over the butter and oil until soft, adding salt and pepper to taste.
When the leeks and onion are soft, add the stock and the diced potato. Bring to the boil over a high heat. Cover and leave to boil for 25 minutes over a medium heat.
Transfer the contents of the saucepan to a food processor and liquify. Stir in the single cream and adjust seasoning.
Presentation: Serve the soup on wide bowls or pasta plates, surrounded by croutons.
Cooking tip: To make the cream lighter in calories, try replacing the single cream with skimmed milk.
During the summer, the cream can be let to cool and served as a refreshing cold soup.
Make your own croutons easily by dicing a few days’ old baguette and quickly frying the dices on a heavy-based pan with a little olive oil until one side reaches the colour of breakfast toast. Much better than shop bought!
About this dish: This soup was created by a Spanish chef who wanted to use the green parts of the leek, which can be discarded if other recipes use only the white stem. The result is a fantastically tasty and healthy soup perfect for all seasons.
Curiosity: Leeks and Scallions are normally used as basic stock or soup ingredients. In Catalonia they are the star of the summer show, eaten grilled with a Romesco sauce as Calçots.
Incoming search terms:
- leek greens recipes
- leek greens soup stock
- leek tops recipe
- best green leeks recipe
- how to use leek greens
- leek greens
- leek greens soup
