The leek soup without potatoes is one of the staples of creamy recipes. It can be made in its pure form with only leeks or sweetened and tempered by adding other lighter and less persistent ingredients such as artichokes, cream, etc.
If you like creamy soups, you cannot miss the classic recipes
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 283.51 (Kcal)
- Carbohydrates 34.99 (g) of which sugars 7.76 (g)
- Proteins 5.45 (g)
- Fat 14.57 (g) of which saturated 2.83 (g)of which unsaturated 3.19 (g)
- Fibers 3.18 (g)
- Sodium 1,966.14 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 2 leeks
- 4.2 cups vegetable broth
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste bread croutons
Tools:
- 1 Blender / Mixer
- 1 Knife
- 1 Cutting Board
- 1 Pot 2 qt
Preparation
Today we will see the basic recipe to create a delicious leek soup without the addition of other ingredients.
Start by cutting the leek into thin and uniform slices, so that it cooks evenly; remember that the thinner the slices, the faster they will cook.
Add a drizzle of oil, a pinch of freshly ground pepper, and fry the leek until it begins to turn golden. I suggest removing it from the pot and leaving only a few slices to continue cooking until crispy. These slices will be used for plating decoration.
If you like spicy or savory flavors, you can add thinly sliced fresh ginger or a pinch of chili to the leek. For a more enveloping flavor, you can also balance both ingredients in the soup.
If you have time, you can prepare the vegetable broth in advance by following my homemade vegetable broth recipe. Otherwise, you can use ready-made broth or simply add water to the leek sauté and adjust with salt.
Cook the leek for about 10-15 minutes in the broth so that it softens and releases its flavor into the cooking liquid.
Once cooked, remove some of the liquid and start blending with the immersion blender. Add the broth little by little until you reach the desired consistency. I prefer a very homogeneous but creamy soup. If you want a more brothy consistency, just add more broth.
If you want to serve the leek soup with a crunchy touch, I suggest following my recipe to make excellent flavored bread croutons.
Your leek soup without potatoes is ready!
Plating Suggestions:
Place the leek soup in a single-serving bowl, arrange a few bread croutons, a tuft of crispy leek rings. If you want to sweeten the dish, you can add cooking cream to the soup or use drops of it as decoration.
Wine Pairing for Leek Soup:
I recommend pairing this recipe with a Ribolla Gialla wine with an intense aroma, fine fruity notes, with hints of citrus and green apple that go well with the strong flavor of the leek.
