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Magical Leek Soup in a bowl with chopped leeks on top.

Magical Leek Soup

  • Author: lechefswife
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 6 1x
  • Category: soup
  • Method: french
  • Cuisine: french

Description

Magical Leek Soup – the French woman’s diet secret, as referenced in “Emily in Paris”. Le Chef’s Wife twist on the recipe is delicious and family friendly. It tastes like comfort food yet is incredibly healthy for you. Vegan and gluten free. Tasty and pretty enough to be served at a dinner party.


Ingredients

Scale

6 leeks (5 for the soup, 1 for the garnish)

3 medium sized potatoes (yukon gold preferrably)

2 cloves of garlic

1 tbsp of olive oil

1 star anise seed

1/2 tsp of fleur de sel (French gray rock salt)

8 Cups of Water


Instructions

Peel, clean and chop the leeks – discarding the dark green tops. 5 of the leeks can be chopped in big pieces, 1 leek, the leek you will use for the garnish, should be chopped in fine half rounds.

Peel and quarter the potatoes.

Heat the olive oil into a soup pot on medium heat.

Add the garlic and the leeks for soup (the 5 leeks).

Sautée the leeks for 5 minutes until they start to become translucent. Stir frequently, you don’t want them to burn. 

Add the fleur de sel.

Pour in 8 cups of water and add the anise seed the potatoes.

Allow to simmer for 30 minutes, stirring occasionally until the potatoes are soft.

Taste the broth – add an additional pinch of salt or pepper if needed.

*Remove the star anise seed from the broth – you do NOT want to mix the star anise with the immersion blender!*

Mix the soup with the immersion blender.

(note you can add an additional 2 cups of water, 1 cup at a time, only if needed. The consistency should be thick but still soup like).

For the garnish:

Drizzle 1/2 tbsp of olive oil in frying pan over medium heat.

Add the finely chopped leek you reserved for the garnish and a pinch of fleur de sel.

Stir frequently and allow to cook for 10 minutes. Add 1/4 cup of water halfway through to steam the leeks. Careful not to let burn! If the leeks begin to stick to the pan and get dark brown, add a little more water and bring the heat down.

Once the leeks are translucent and soft they are done. Taste them sautéed leeks are deliciously nutty and a little sweet! Add a little more salt to taste (if needed).

To serve:

Spoon the Magical Leek Soup into a bowl. Top with a tbsp of the sautéed leeks. Voilà! A restaurant worthy meal that is filling and comforting but also incredibly good for you!

Bon Appétit,

Le Chef’s Wife

 

 

 


Notes

How to clean leeks:

Leeks can be intimidating. It is not easy to get all the sand and grit out if you don’t know the tricks of the trade. Here is how to clean leeks like a French Chef.
1. Cut off the dark green tops of the leek (chop where you see a hint of light green turn into dark green)
2. Cut off the bottom (the roots)
3. Peel off the top layer of the leek
3. Quarter the top of the leek making two opposite incisions to halfway down the top of the stalk
4. Place the leek upside down in a container of ice cold water.
5. Swirl it about and then let it sit for a few minutes.

The leek will fan open and all the dirt and sand will be released. Now the leek is ready to cook. Bon Appétit!

Keywords: magical leek soup, leek soup, healthy soups, diet foods, vegan, gluten free