There is a new fruits and veggie grocer in town. My neighbor started a company called GOMA to introduce fresh and responsibly sourced farmers to local customers. It’s a great concept and I was giddy waiting for my first box to arrive. There were lots of goodies in there like cabbage, strawberries and pears. I was super happy to see leeks in my box.
Before living in London, I never had leeks. They’re not so hot in good ol’ Toledo, Ohio. But the Brits love them and now I do too. My favorite way to enjoy leeks are in two dishes… Leek Quiche and Leek Soup.
I promise you’ll love this recipe for Leek Soup even if you’ve never had it before. I found a couple of recipes online for leek soup and in one of them it called for the leeks to be caramelized. I was skeptical about taking the time to caramelize the leeks. It seemed like an extra step that I could live without but well I had the time and the energy so I figured why the heck not. I am glad I did. The flavors of the leek were beautifully enhanced from the process.
So do it.
Don’t be lazy!
My favorite part of the soup was the crunchy colored potatoes that I purchased from Kate & Kimi. I sliced the potatoes as thin as I could then fried them up real quickly to give the creamy soup a delicious crunch. Since Michelle sent me Fleur de Lis and I bought Truffle Oil in Vietnam, I garnished the soup with them. If you don’t have Fleur de Lis and Truffle Oil then you can just skip them or maybe do Olive Oil and Sea Salt.
But seriously look at that bowl… Isn’t it a gorgeous!?
I love leek soup, but it's the crunch from the Colorful Matchstick Potatoes that make this Caramelized Leek Soup so special!
- 2 pounds Leeks (white and pale green parts only; reserve green parts for garnish)
- 3 tablespoons Butter
- 2 teaspoons Sugar
- 8 small Shallots or 1 small Onion, thinly sliced
- 5 Garlic Cloves, thinly sliced
- 2 cups Chicken or Vegetable Stock or Water
- 1 cup Milk
- 1 cup Heavy Cream
- 1/2 cup Sour Cream
- Freshly ground Black Pepper and Kosher Salt
- 1 Pink Potato, peeled, cut into thin matchsticks and rinsed well
- Frying Oil
- Green parts of the Leek, thinly sliced
- Flake Sea Salt, optional
- Truffle Oil, optional
- Halve leeks lengthwise and thinly slice crosswise.
- In a 6-quart heavy kettle cook leeks, garlic and shallots in butter over medium low heat, stirring occasionally, until some begin to turn golden, about 20-30 minutes.
- Stir in sugar and cook, stirring occasionally, 10 minutes.
- Add 2 cup stock and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes. Let cool slightly.
- With an Immersion Blender, puree the leek mixture and milk and heavy cream.
- Return soup to pot and heat over medium, adding water by ¼-cupfuls, to thicken if necessary.
- Season with salt and pepper.
- Working in batches and returning oil to 350°F between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 3-4 minutes.
- Using a slotted spoon to transfer potato to paper towels to drain.
- Season with salt.
- Fry thinly sliced green parts of the leeks, until crispy 2-3 minutes.
- Top with fried green leeks, matchstick potatoes and some rosemary.
- Drizzle with truffle oil and sprinkle with sea salt.