Tiny New York Kitchen

Work With What You Got

Cream Of Leek Soup

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Cream Of Leek Soup

Cream of Leek Soup is such a tasty soup. I serve mine with crusty bread and a garden salad. If you want to step up this soup a notch then substitute crème fraiche for the heavy cream.  If you have leftover soup be careful not to overheat it when warming it up.

INGREDIENTS

2 Large Chopped Leeks

1 Medium Chopped Russet Potato

1 Medium Chopped Carrot

1 Ounce Butter

2 Pints Chicken Broth or Vegetable Broth

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/4 Pint Heavy Cream or 1/4 Pint Crème Fraiche

In a medium-size soup pot melt the butter over a medium heat. Add the leeks, potatoes, and carrots. Sauté for 2 minutes. Stir occasionally. Add the broth and bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Remove from heat and let cool for 10 minutes. Pour into a food processor or blender and process until well blended. Return to pot and add kosher salt and pepper. Turn heat to medium low. Stir in cream or crème fraiche. Reheat without boiling. Ladle into bowls and serve with crusty bread and a garden salad. Serves 4.

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Victoria Glavin Hart

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