Wednesday, October 9, 2013
Looking back to my over 300 my recipes shared on this blog, I have realized that leeks are one of the most popular vegetables on my list with four different dishes devoted to them. But I cannot help myself and each fall leeks come back to my mind. Perhaps because, this time of the year, years ago, we were harvesting them in our yard in Poland and stored them in a cold cave for months and ate them when not many other vegetables were available.
By saying this, I might have scared those who check this blog and do not like this vegetable, especially that this certainly is not my last leek recipe. I would like to try one day an Italian dish, which also calls for leeks. But since young leeks are needed for this purpose, I will rather wait with that dish until late summer next year.
Today, however, I will talk about a cream leek soup. I made it this week for my younger son who although considers himself vegetarian still does not like many vegetables. So I decided to make this really simple soup and I puréed it to make it difficult for him to detect what vegetable it was made of. Just in case he had something against the leeks.
If you have leeks in your refrigerator, and have no time but crave for a bowl of hot soup, this should be your choice. The soup was made in less than 20 minutes and was rated with three stars (three out of three) by my picky son who devoured two bowls of it in no time.
Easy Leek Soup
3 medium leeks,
3 tbsp butter,
4 cups vegetable broth,
4-6 slices baguette (I used whole grain),
1 tsp red chile pepper flakes,
1/4 tsp ground nutmeg,
sea salt and freshly ground pepper,
Italian parsley leaves to garnish,
1. Cut out about 1/3 of the most green leeks parts and discard them. Cut the remaining parts in halves and wash them thoroughly until all the soil is washed out from between the leaves. Slice thinly all the leeks.
2. In a medium heavy duty pot melt the butter. Add sliced leeks and fry on a medium heat for about 10 minutes.
3. When the leeks become transparent pour in vegetable broth, bring to boil and simmer for about 5 minutes.
4. Put on top of the soup slices of baguette and let the soup cook for another 3 minutes.
5. Remove the pot from the heat. Season with nutmeg, salt and pepper, and, using an electric blender, purée the soup.
6. Return the pot to heat, bring the soup to boil, turn the heat off and let the soup infuse for about 5 minutes.
7. Divide the soup among four medium-sized bowls, sprinkle with chile flakes and chopped parsley, and serve.