in Soup Recipes

UTees light leek cream soup

updated

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Ingredients for 6 servings:

  • 2 stalk(s) leeks, large
  • 2 liters of chicken broth
  • 2 tbsp butter
  • Salt
  • black pepper
  • nutmeg
  • 100 ml whipped cream, fresh
  • some parsley, flat-leaf

Instructions

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

Simple and pure

Cut the well-cleaned leeks into thin rings. Set aside a good handful of the prettiest rings in various shades of green. Cook the remaining leek rings in about three-quarters of the broth and then puree with a hand blender. Season well and stir in the whipped cream. Sauté the reserved leek rings in the butter, add a little broth, and cook until al dente. Then add them to the soup as a garnish. Thin with the remaining chicken broth to the desired consistency. Sprinkle the finished soup with some chopped parsley. Tip: You can also thin it with an egg yolk, but don’t bring it back to a boil.

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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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