Creamy Leek Soup

Name: Creamy Leek Soup
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 large carrot, chopped; 2 ribs celery ribs, chopped; 118 milliliters dry white wine; 355 milliliters fresh flat-leaf parsley leaves; 59 milliliters all-purpose flour; 118 milliliters chilled heavy cream; 1 kilograms medium leeks , trimmed, leaving white and pale green parts only, and chopped; 24 fluid ounces cups chicken stock or reduced-sodium chicken broth (24 fluid ounces); 1 medium onion, chopped; 170 grams small boiling potato; 1 teaspoon salt; 118 milliliters stick unsalted butter; 710 milliliters water

You can never have too many soup recipes, so give Creamy Leek Soup a try. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 433 calories, 8g of protein, and 24g of fat. It is perfect for Autumn. It is a good option if you're following a vegetarian diet. A mixture of wine, water, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.

Ingredients you will need

Leek

Water

Equipment you will use

Colander

Bowl

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 1/2-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.

Ingredients you will need

Vegetable

Bay Leaves

Butter

Carrot

Celery

Pepper

Potato

Leek

Onion

Stock

Water

Salt

Wine

Equipment you will use

Pot

Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.

Ingredients you will need

Bay Leaves

Parsley

Soup

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

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.

Ingredients you will need

Stock

Soup

Equipment you will use

Whisk

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.

Ingredients you will need

Salt And Pepper

Soup

Equipment you will use

Sauce Pan

Blender

Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks.

Ingredients you will need

Cream

Equipment you will use

Hand Mixer

Bowl

Serve soup topped with cream.

Ingredients you will need

Cream

Soup

Soup is best when made 1 to 3 days ahead (to allow flavors to develop); do not whip cream ahead. Chill soup, uncovered, until completely cooled, then cover. Reheat, thinning with water if necessary.

Ingredients you will need

Cream

Water

Soup