in Soup Recipes

Angel's Leek Cream Soup

updated

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Ingredients for 4 servings:

  • 4 stalk(s) leeks
  • 1 m.-sized potato(s)
  • 50 ml cream or cremefine for cooking
  • 1 liter of broth
  • Clarified butter or margarine
  • Salt
  • Pepper, white
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

nutritious, quick, easy and inexpensive

Clean the leek and cut it into rings. Set a few thin rings aside; we’ll need them later. Peel the potatoes and dice them. Sauté the leek in a pan with a little hot clarified butter or margarine, then add the diced potatoes after about 5 minutes. Pour in the broth and simmer for about 1/2 hour, stirring occasionally. When everything is tender, puree the soup with a hand blender to remove any lumps. Season to taste with salt, pepper, and nutmeg—but be careful with the salt, as the broth is already seasoned. Finally, add the cream or Cremefine and sprinkle over the thin leek rings you reserved. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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