Leek Soup
This hearty and comforting vegetable soup is a delicious blend of celeriac, leeks, and potatoes, simmered in a flavorsome homemade stock. The combination of fresh veggies and aromatic herbs creates a velvety textured soup that is perfect for warming you up on chilly days. Garnish with chopped chives for a fresh and colorful finish.
— Constant Cookbook
Ingredients
- 1 carrot
- 1 onion
- 2 sticks celery
- 2 garlic
- salt and pepper
- stalks from a small bunch of parsley
- olive oil
- 1 onion
- 200g/7oz floury potatoes
- 350g/12oz celeriac
- 1 sprig thyme
- 4 leeks
- sea salt and freshly ground black pepper
- 1 small bunch chives
Instructions
- To make the stock, put the grated carrot, onion, celery and garlic into a large heatproof bowl. Add a pinch of salt and pepper and pour over 1 litre/1¾ pints of boiling water. Set aside to steep for 10-15 minutes while you prepare the soup.
- Heat a large heavy-based saucepan or casserole dish over a medium heat. Add a dash of oil and, once hot, add the onion, potatoes, celeriac and thyme leaves. Cook over a medium heat for 10 minutes, or until the vegetables have softened.
- Strain the stock through a sieve into the pan of celeriac. Simmer gently for 10-15 minutes until the celeriac is nearly tender.
- Add the leeks, cover the pan and cook for a further 5-7 minutes, or until the leeks are wilted and tender but still bright green.
- Remove from the heat and blend in batches until really smooth. (Blend for a minute or longer for a really velvety texture.) The soup can be stored in the fridge or frozen at this stage.
- Transfer the blended soup to a clean pan. Reheat the soup if necessary, taste and season with salt and pepper to taste.To serve, spoon into bowls and garnish with chopped chives.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6-8
Comments
No comments found.