Cream of Leek Soup

date: October 31, 2012

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.

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