epicurious4.7
Creamy Leek Soup
This creamy leek soup from Gourmet is velvety but not at all heavy. Serve it as an appetizer or an elegant lunch with a dollop of whipped cream on top.
👥 6 Servings⏱️ Prep & Cook: 1h 30m🔥 Cook: 40 min👤 Gina Marie Miraglia Eriquez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●pot
- ●saucepan
- ●whisk
- ●blender
📝 Preparation Steps
1
Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped8water3 cups
2
Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about ⏱️ 8 minutes. Peel potato and cut into ½-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about ⏱️ 15 minutes.
medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped8medium onion, chopped1large carrot, chopped1salt1 teaspoonwater3 cups
3
Stir in parsley and simmer soup, uncovered, ⏱️ 5 minutes. Discard bay leaf and keep soup at a bare simmer.
4
Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about ⏱️ 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
5
Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about ⏱️ 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
salt1 teaspoon
6
Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
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