Somptuous Cream of Leek Soup


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Serves 4-6 | Prep Time 20 | Cook Time 30

Why I Love This Recipe

This recipe has been in my family forever! I traditionally make it in the fall when leeks are in season and freeze it for the cold winter days we get up here in Montreal... It's easy and comforting !! :)


Ingredients You'll Need

4 leeks
2 medium size red potatoes (1 to 2 cups)
1 1/2 cup of beef stock
1 1/2 cup of water
3 egg yolks (optional)
1 cup of cream 35%
1tsp. butter
fleur de sel or any other salt
ground pepper


Directions

Slice leeks 1/4 inch using the whites and light green only


Peel potatoes, dice and set aside


Melt butter in pan and coat the leeks at medium heat


Add salt and pepper


Cover and stir leeks every 2 minutes for 8 minutes making sure to wipe off the condensation on the cover every time.


You can lower the heat to make sure the leeks don't brown too fast


Meanwhile heat the beef stock and water and bring to a boil


Once leeks are cooked, add to stock and add diced potatoes


Let simmer for 20 minutes or until potatoes are cooked


Pass the soup in the blender and let cool down.


Before serving, heat up soup with egg yolks and cream, stir for 2 minutes.


Questions, Comments & Reviews



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