Cream of leek and orange soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 25

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

A delicious puréed leek and potato soup, topped with a spoonful of orange and Cointreau cream and browned under the grill.


  • 30 g (1 oz) unsalted butter
  • 500 g (1


  1. Melt the butter in a large stockpot over low heat. Add the leek with a pinch of salt and cook slowly for about 10 minutes, or until the leeks are soft.
  2. Add the potato and cook for 3 minutes, then pour in the stock. Bring to the boil and simmer for 20 minutes. Add the cream and cook for another 10 minutes. Using a blender or food processor, purée the soup until smo