This was a recipe shared with me last week by a friend. We tried it on Wednesday night, after a cold and rainy day. It really hit the spot. It’s a super simple soup recipe with a lovely garnish that makes it special.
Adapted by Angela
Yield: 8 cups
Ingredients:
3-4 leeks (4-5 cups chopped)
3 T butter
4 cloves of garlic
1 T fresh thyme (I substituted rosemary)
1.5 lbs of potatoes
4 cups veggie or chicken broth
1 tsp salt
½ tsp pepper
½ sour cream (or heavy cream or milk)
Chop leeks, rinse in colander to remove dirt
Heat butter in pan, add leeks, garlic, thyme and sauté until tender.
Add potatoes, stock, salt/pepper. Bring to a boil, cover, turn heat to low and simmer for about 15 minutes.
Blend the soup. I used my stick blender and just blended it up so that there were still quite a few potato chunks but it had a nice creamy consistency as well.
Whisk in cream.
Ladle into bowls and drizzle with leek oil.
Leek Oil
Ingredients:
4 cups salted water
2 cups leek tops chopped
1 cup oil of choice (I used olive and sunflower)
¼ tsp salt
Bring 4 cups of water (and salt) to boil.
Add leeks once it’s boiling and simmer for 90 seconds.
Remove leeks with slotted spoon and let dry. I used the water as the liquid for the soup and added Better than Bouillon Chicken broth.
Place leeks in blender with oil and blend until smooth.
In classic Angela style I missed these last 2 steps when I made it and did not strain the oil at this point. We enjoyed the thick leek oil as a garnish. But in the original recipe these are the last two steps.
At this point you can strain, but for extra flavour let this sit for several hours for more robust flavour. Then strain, pressing it down with the back of a spoon through a fine strainer. If it is blended too smooth it will make it more difficult to strain.
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