This leek soup recipe is a nice, quick soup to make.
It looks appealing (no obvious lumps of vegetables!) and is full of goodness. Try this warm soup for a quick weeknight meal with bread and salad, or dress it up for company with croutons to serve to company.
It’s a creamy and colorful soup chock full of carrots, leeks and even lentils.
- 350 g sliced leeks (about 3 leeks, white and light green part only)
- 350 g cups of sliced carrots (about 10 medium carrots)
- ⅓ cup red lentils, rinsed and picked over
- 2x 1 liter cartons of low sodium organic chicken stock or veg. stock
- 2 tb. unsalted butter
- olive oil
- salt & pepper
- creme fraiche
- In a large pot, heat the butter and a splash of olive oil. Medium heat is good.
- Wash, peel and slice your carrots. Saute the carrots until tender, about 7-10 minutes.
- Meanwhile, slice your leeks vertically and then cut into half moon shapes. Submerge the sliced leeks into a large bowl of water. Use your hands to separate and remove the dirt. This step is very important as leeks can be very sandy. Dry thoroughly with a salad spinner or a clean kitchen towel, and then add to the pot. Season with salt and pepper. Saute until soft, not brown.
- Add your red lentils, 1½ cartons of stock and bring to a boil. Reduce to a simmer and let cook away with the lid on for about 30 minutes or so.
- When the soup is finished, puree in batches in a food processor or blender.
- If your soup seems too thick, add more chicken stock.
- Return your pureed soup back to it’s original pot and adjust seasoning to your liking. Top with dollop of creme fraiche.