Modern Cream of Leek

Name: Modern Cream of Leek
Cuisine: French
Ingredients: Pepper from the mill; Cornstarch as needed; 1 to 2 cups light cream to your personal taste; 1 tablespoon chopped fresh chives; 4 cups Secondary Stock or Pure Vegetable Broth, scalding hot; 4 cups Secondary Stock or Pure Vegetable Broth, scalding hot; ⅛ teaspoon freshly grated nutmeg; Salt; 2 tablespoons pure olive, canola, or corn oil; 12 large leeks, white and light green parts, well washed; 2 tablespoons pure olive, canola, or corn oil; 2 tablespoons pure olive, canola, or corn oil

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This soup used to be made with a generous amount of cream and egg yolks and butter-browned croutons. Not so this lean little concoction which still tastes awfully good, thanks to the delicious leeks. Do not use a fruity virgin olive oil; its taste would dominate the soup.

Ingredients

12 large leeks, white and light green parts, well washed
2 tablespoons pure olive, canola, or corn oil

Europe
France
Soup
Vegetarian
Gluten-free

Method

Slice the leeks paper thin. Heat the oil in a small soup pot, then add the leeks and sauté a few minutes over medium-high heat until well coated with the oil. Cover the pot, reduce the heat to medium, and let the leeks soften completely without coloring. Add the chosen stock, bring to a boil, season lightly with the nutmeg, salt, and pepper and turn the heat down to a simmer; cook until tasty.