Mike LangJanuary 30, 2011Vegetable

Creamy Leek Soup

Mike LangJanuary 30, 2011Vegetable

I participate in a weekly soup lunch with some friends at work and this week was my week to prepare. I started the dish thinking of a blog post, but almost stopped since sadly, not one part of this recipe was prepared over a live fire. I know this is a grill blog, but damn, I like soup, so on I went.

In hind sight though, certain parts of this dish could certainly be grilled. In fact, Creamy Grilled Leek Soup does have a ring to it. Maybe next time, because I can guarantee you, there will be a next time.

If you are looking for a core warming winter soup, look no further than this creamy leek:

Cream Leek Soup
Slightly adapted from Epicurious

8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 stick unsalted butter
1 small boiling potato
1/2 cup dry white wine
3 cups chicken stock
3 cups water
1 Turkish bay leaf or 1/2 California
1 1/2 cups fresh flat-leaf parsley leaves
1/4 cup all-purpose flour
1/2 cup chilled heavy cream

1. Wash the sliced leeks in water. I always find it amazing just how much dirt and soil can be found within their layers. Change the water several times.

2. Cook the leeks, onion, carrot, celery, salt & pepper in 4 tablespoons of butter in a large heavy pot over medium heat. Stir occasionally until the vegetables soften. Note: In hindsight, I will grill he vegetables and then add to the pot.

3. Peel the potato and cut into cubes and then add to the leek mixture along with the wine, stock, water and bay leaf. Bring to a boil, reduce the heat and simmer until the vegetables are tender, about 15 minutes.

4. Stir in parsley and simmer the soup, uncovered, 5 minutes. Be sure to fish out the bay leaf too.

5. Melt the remaining butter in a saucepan over medium heat. Add the flour and cook the roux, whisking, until golden, about 3 minutes. Remove the heat an add 2 cups simmering stock from the soup, whisking vigorously, then whisk mixture into reaming soup and return to a simmer, whisking.

6. Using an immersion blender (or food processor), blend the soup until smooth. I absolutely love my Cuisinart Smart Stick Hand Blender. The Amazon reviews are all over the place, but ours has been used daily for over a year with great sucess.