Leek offers a delicious, mild onion flavor which enhances and brings depth to this creamy soup. Whether you go with the California blend or just stick to the broccoli-cauliflower duo, I’m sure all of your guests and family will enjoy the delicate taste of this dish. Mine did!
Creamy Leek Soup
Recipe By Faigy Grossman
- Cooking and Prep: 50 m
- Serves: 8
-
No Allergens
Ingredients (7)
Creamy Leek Soup
Start Cooking
Prepare the Soup
-
In a heavy-bottomed pot, sauté leek until softened and slightly browned. Remove one cup leek from pot; set aside.
-
Add all remaining ingredients and bring to a boil. Lower heat and simmer for 30 minutes, or until vegetables are soft.
-
Blend with an immersion blender; return sautéed leek to pot. Adjust seasoning to taste, and add a little more water to achieve desired consistency.
Credits
Photography: Hudi Greenberger
Styling: Janine Kalesis
-
Replies:
Usually about 3 large or 4 smallish/medium, but in a recipe like this you can experiment a bit according to your personal taste. Don't sweat it! -
Replies:
I would substitute two of the cups of water with vegetable or chicken broth.
Actually, I would do it all with broth. BUt at least two cups.
Please
Log in to ask a question How'd it turn out? Write a review.
-
Replies:
Usually about 3 large or 4 smallish/medium, but in a recipe like this you can experiment a bit according to your personal taste. Don't sweat it!
-
Replies:
I would substitute two of the cups of water with vegetable or chicken broth.
Actually, I would do it all with broth. BUt at least two cups.
