During my first week in Paris, the temperatures dropped well below zero. I’m not usually one to complain about the cold, but it was freezing! Brrrrr…
That said, winter is not over yet.
Inspired by my visit to the Bastille market and the numerous stands filled with fresh produce, I wanted to prepare something warm and delicious for dinner. I was reminded of a family recipe for Creamy Leek Soup. The French love their leeks, so I thought this would be appropriate for the occasion. This recipe is easy to make and perfect for a cold day.
Serve with a baguette and a simple green salad; it’s delish!
Cream of Leek Soup
Six leeks (whites and light parts only) cleaned and sliced
6 Tbsp butter
2 Tbsp flour
3 Cups chicken stock
1/4 – 1/2 Cup white wine, or in my case, leftover champagne
1/2 – 3/4 Cup whipping cream (35%), depending on how creamy you prefer.
Salt & Pepper to taste
Garnish with finely chopped chives – optional
Melt butter in a large saucepan. Saute leeks for 5 minutes, then add your wine. Reduce heat and let them sweat, occasionally stirring (approx 15min), making sure not to burn. Sprinkle in flour and cook a minute longer. Add the chicken stock and whipping cream (adjusting to a favourable creamy consistency) and cook until the soup thickens slightly—season with salt and pepper.
Take off the heat. Puree with an immersion blender, or blend until smooth in a food processor.
It’s ready to serve.