Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 2 leeks, white and light green parts only, sliced
- 4 celery stalks, sliced
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the leeks, celery, and garlic. Cook until the vegetables are soft, about 10 minutes.
3. Add the broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream.
6. Season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
Makes 4 servings.
Nutritional information:
Per serving:
- Calories: 310
- Fat: 27g
- Carbohydrates: 12g
- Protein: 5g
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Substitute half-and-half or milk for the heavy cream for a lighter version.
Variations:
- Add diced potatoes to the soup for a heartier version.
- Top with croutons or grated cheese for added texture and flavor.
Tips and tricks:
- Be sure to thoroughly clean the leeks before slicing to remove any dirt or sand.
- Use an immersion blender for easier blending and less mess.
- Adjust the amount of broth and cream to achieve desired consistency.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil or a sprinkle of chopped herbs.
Garnishes:
- Croutons
- Grated cheese
- Chopped herbs
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce.
Food safety advice:
- Be sure to thoroughly cook the soup to avoid foodborne illness.
- Store leftovers in the refrigerator promptly.
Food history:
Leeks have been cultivated for thousands of years and were a staple in ancient Egyptian and Roman diets. Celery was also used in ancient times for medicinal purposes.
Flavor profiles:
This soup has a creamy and savory flavor with a hint of sweetness from the leeks.
Serving suggestions:
Serve as a starter or as a light meal with a side dish.
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