Cream of Leek Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
60
protein 
1 g
sodium 
281 mg
carbohydrates 
3 g
fat 
5 g
fiber  
Trace
cholesterol 
17 mg
Servings 
6 (¾ cup ea.)
Ingredients 

3 cups chopped leeks, white part only 
1 Tbsp unsalted butter
1½ cups chicken stock
3½ cups vegetable stock
3 Tbsp heavy cream
½  tsp sea salt
¼ tsp chopped, fresh thyme
Pinch nutmeg
Pinch freshly ground black pepper
Pinch cayenne pepper

Instructions 
  1. Wash leeks thoroughly.
  2. In a saucepan, sauté leeks in butter over medium heat for 4 to 5 minutes, or until tender. Add stock and bring to a boil. Reduce heat to simmer and continuing simmer for 15 to 20 minutes.
  3. Cool slightly and transfer to a blender container. Puree soup until smooth. 
  4. Return to stove over low heat and stir in cream, salt, thyme, nutmeg, black pepper and cayenne pepper. Cook for an additional 5 minutes and serve.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.