Cut leeks thickly and cook them fast and they stay sharp and stringy. Slice them into thin rings and sweat them in butter over a low heat for ten minutes and they become a different vegetable altogether: sweet, soft, almost like onion. Those ten minutes are the secret of this soup.
Ingredients
For the soup
For thickening
Method
-
Wash the leeks
Swirl the rings in a bowl of water; soil collects between the layers.
-
Sweat them
Melt the butter, add the leeks and cook covered over a low heat for 10 minutes, until soft but not coloured.
-
Add the potato
Add the diced potato and the hot water and boil for 15 minutes.
-
Blend
Add the salt and pepper and blend smooth with a hand blender.
-
Finish
Stir in the cream and lemon juice and heat without boiling.
Tips
- Do not throw away the green part of the leek; use it when you make stock. Put it in the soup and the colour turns grey.
- If the leeks brown while they sweat the taste turns bitter. They should not colour at all.
Nutrition
170
kcal
5 g
Protein
10 g
Fat
17 g
Carbs
5 g
Sugar
4 g
Fibre
Values are per serving and approximate.