Chilled Leek Soup

Here is an easy chilled soup to make in the Spring when the weather is beginning to warm up. Make it early in the day or even a day ahead so the flavors blend and develop. This is a beautiful soup and it can be served as an appetizer  at a fancy dinner party. Leeks have a sharp, strong taste  when it is raw, and a soft and sweet  taste when cooked. Here the leek is the main ingredient  and taste bedst in the late Spring and early summer when it is fresh. The fresher a vegetable, the higher the nutrition.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chilled Leek Soup with Herbs

6 soup servings

2 tbsp. rapeseed oil

4 large thinly sliced leeks (white and pale green parts only)

1 large russet potato, peeled, cut into ½ inch cubes

4-5 cups vegetable broth

1 tbsp. very thinly sliced lemon peel (yellow part only)

1 tbsp. thinly sliced leek, (dark part only, for garnish)

sea salt and freshly ground pepper 

Garnish:

Fresh dill, coriander flowers, lemon thyme with flowers 

To make the soup, heat oil in heavy large pot over medium heat. Add leeks and cook until soften and wilted, stirring often, 5-6 min. Add potato; stir to coat. Add broth, increase heat to high, and bring to boil. Reduce heat to medium and simmer until vegetables are very tender, about 15 min.

Working in batches, puree soup in a blender until smooth. Season to taste with sea salt and pepper. Cover and chill.

To serve, divide soup among 4 bowls. Sprinkle with dill, coriander flowers, lemon thyme flowers or whatever you have in the garden or can find at the market.

(Comments are closed)