Cream of Leek Soup

IMAG0591

This recipe is derived from the Cream of Leek Soup recipe from the All-New Complete Cooking Light Cookbook as part of my 2017 A Year of Cooking Light Challenge.

Servings: 2
Active Time: 25 minutes
Total Time: 35 minutes
Approximate Cost per Serving: $3.00 / plate

Chef’s Note: When I started adding salt at the end, I worried it was to make up for a bland flavor.  Somewhat surprisingly, this soup does not suffer that problem.  While simple in its ingredients and preparation, this simple soup carried a flavor of its own and was a delightful treat for dinner.  Even a full soup bowl carries less than 300 calories, and leeks are supposed to help you develop a healthier microbiome.

Ingredients:

  • 1 leek (about 1 lb)
  • 2 cups water
  • 1 large (2 tsp) chicken bouillon (substitute vegetable bouillon for vegetarian)
  • 1 tsp fresh rosemary
  • 1 garlic clove
  • 1 Tbsp all-purpose flour
  • 2 cups 1% milk
  • Dash of nutmeg
  • 1/2 Tbsp butter
  • 3/4 tsp salt

Kitchenware:

  • Stove
  • Large saucepan
  • Cutting board
  • Kitchen knife
  • Garlic press
  • Blender
  • Whisk
  • Measuring cup
  • Measuring spoons
  • Wooden stirring spoon

Steps:

  1. Slice the leek (cut the bottom off before rinsing to help remove the grit before you slice).  Combine with the water, rosemary, chicken bouillon, and garlic in the saucepan.  Over medium-high heat, bring to a boil.  Reduce heat, cover, and simmer for 10 minutes.
  2. Transfer the mixture to the blender.  Remove the cap in the blender top and cover with folded paper towels or a kitchen wash cloth to prevent splatter but allow the heat to escape (I forgot this step and ended up with green hot water spewing out the sides).  Blend until smooth.
  3. Add flour to the saucepan.  Gradually stir in the milk with a whisk until well blended with the flour.  Add the blender contents and the nutmeg.  Return heat to medium-high and bring to a boil.  Reduce the heat and simmer for 5 minutes, stirring constantly.
  4. Remove from the burner.  Stir in the butter and salt until the butter has completely melted.
  5. Enjoy!