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Leek Soup
Difficulty level Easy
When I was at the farmers' market the other day, they had some lovely little leeks. Not the big fat leeks that you see at the supermarket that cost a fortune, just some tender small ones that looked perfect for a soup. My husband is travelling this week, so I'm on my own and this looked like the perfect amount for one big bowl of leek soup.
We often see leeks and potatoes cooked in a vichyssoise, which is pureed and has cream in it, but I wanted something simple and brothy instead. I put the leeks into a pan to sautee and then went and got sidetracked doing something else. I had a moment of panic when I remembered them and looked in the pan to see an awful lot of brown leeks. I was sure I had turned my sweet leeks into an acrid, burnt mess. As it turned out I caught them just in time. It made for a very dark soup, but it turned out to have a really strong leek flavour, better than if I had been more attentive, I'm sure. I tossed in a few little potatoes that I also got from the market, and it turned out to be a delightfully flavourful light soup for a very warm spring day.
INGREDIENTS
| 1 tbsp | butter |
| 5 or 6 | small leeks, or 2 large, carefully cleaned and chopped roughly |
| 2 1/2 ‑ 3 cups | chicken or vegetable stock |
| 2 | small potatoes, sliced |
| salt and pepper to taste | |
PREPARATION:
- Heat butter in pan and add leeks. Sautee until leeks are tender and just starting to brown, about 15 minutes.
- Add stock and potatoes and bring to a boil. Reduce heat, bringing the soup to a simmer and cook until potatoes are tender, about 15 minutes. Add salt and pepper to taste.
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