Leek Soup

Leek and Lettuce Soup

Leek+Lettuce+Soup.jpg

Make 4 – 6 servings. 

Potatoes, leeks and lettuce make for a creamy, delicious winter soup.

INGREDIENTS:

  • 4 medium leeks

  • 3 cloves garlic, coarsely chopped

  • 3 tablespoons extra -virgin olive oil

  • 1 pound Golden Yukon potatoes

  • 1 medium head Boston lettuce

  • 3 cups chicken broth

  • ½ teaspoon curry powder, approx.

  • Kosher salt

  • Freshly ground black pepper

  • Garnish with snipped chives

PREPARATION:

  1. Cut off and discard the dangling roots and most of the green parts of the leeks. Discard one or two tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand. Drain.  

  2. Peel the potatoes and cut into small pieces. 

  3. Separate lettuce leaves, wash and spin dry.  

  4. Heat the olive oil in a medium saucepan. Add the leeks and garlic and sauté for a few minutes. Add the potatoes, lettuce, curry powder and 2 ½ cups of broth.

  5. Bring to a boil over high heat. Reduce the heat and cook, covered, for about 15 minutes, or until the potatoes are soft.  

  6. Puree in a Vitamix until smooth and creamy. 

  7. Adjust the consistency with the ½ cup reserved broth. Season to taste with curry powder, salt and pepper. 

 
 

Leek Spinach Soup

Makes 4 servings.

This dish is a light summer soup that I like to serve cold or at room temperature with a dollop of plain yogurt.

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 4 medium leeks, white part only, thinly sliced, washed thoroughly
  • 4 garlic cloves, thinly sliced
  • ½ pound Yukon Gold potatoes, peeled, thinly sliced
  • 4 cups vegetable broth
  • 5 ounces baby spinach
  • 3 tarragon sprigs, plus a few leaves chopped for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 6 ounces plain yogurt

PREPARATION

  1. Heat butter in a medium saucepan. Add the leeks and garlic and simmer, stirring from time to time for 5 minutes.
  2. Add the potatoes, 3 ½ cups of the broth and tarragon. Bring to a boil over high heat.
  3. Lower the heat and cook covered for 20 minutes. The potatoes should be soft.
  4. Remove from heat, discard tarragon sprigs. Stir in spinach to combine.
  5. Cool the soup a little and then puree in blender, in batches, until very smooth.
  6. Adjust the consistency as needed with the extra ½ cup of broth. Season to taste with salt and pepper.

Serve with a spoonful of yogurt, and sprinkle with chopped tarragon.

NOTE

This soup freezes well, but be sure to whisk it before serving.