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If you’re planning your next festive menu, this creamy leek soup is the ultimate elegant light starter for a holiday meal. Sautéed leeks build a foundation of subtly sweet, roasted onion notes, while simmered root vegetables lend a rich, earthy, aromatic depth to the bowl. Pureed to an ultra-smooth finish, it’s a warm, silky opener that sets a sophisticated tone for the table without filling everyone up before the main course.
4 tablespoons oil
1 bag Beleaves Diced Leeks
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
2 potatoes, peeled and diced
1/2 knob celery, peeled and diced
2 parsley roots, peeled and diced
1 parsnip, peeled and diced
4 cups chicken broth
2 tablespoons kosher salt
1 tablespoon soy sauce
1/4 teaspoon white pepper
6 cups water
1/2 stick margarine (optional, for a creamy, silky texture)
Heat the oil in a large pot over medium heat. Add the leeks and sauté until lightly browned.
Add the garlic and sauté for another minute.
Place the cauliflower, potatoes, knob celery, parsley roots, and parsnip into the pot. Cook for about twenty minutes, stirring every so often.
Add the chicken broth, six cups of water, salt, soy sauce, and white pepper. Bring to a boil. Cover loosely and simmer for one hour.
Turn off the heat, add the margarine if using, and blend very well until silky smooth.
Top with a drizzle of olive oil, if desired.
Sponsored by Beleaves
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