Leek is an onion in which the main thing is not the head, but the stem. And not even all, but mainly its white part - it is the most delicate and tender. The stems are superbly nourishing due to their high fiber content. Leek soup is low in calories and works as a mild diuretic.
Leeks in soup can be soloed, accompanied and completely invisible. In any case, it plays an essential role in the dish. Soups based on it are very popular. Try making a delicious and light creamy soup reminiscent of. It is distinguished by its amazing aroma, silky texture and pleasant creamy taste. Moreover, in one serving of this soup there is only about (8 g of fat, 14 g of carbohydrates and 1 g of protein).
For 2 servings of leek puree soup you will need:
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Step-by-step preparation of creamy leek soup
Start by making a vegetable broth. Various dry mixes will not work because they contain a lot of harmful ingredients that go against the concept of "proper nutrition."
Chop up carrots, celery and herbs. Do not be lazy to cut the vegetables into small cubes. Then, when boiling over low heat, they will be able to give all their aromas to the broth, and also "make friends" with each other. To make it even more fragrant, you can use a clove of garlic.
Place vegetables in a saucepan, cover with cold water and put on fire. Wait until the water boils, reduce heat to medium, add pepper, lavrushka, salt and cook until vegetables are soft. This usually takes about 20 minutes. Most importantly, do not overdo it with salt, as the broth will be the basis of another dish.
After boiling, remove the vegetables from the pan. This broth can be stored in the freezer by placing it in a container or ice cube trays.
Now proceed directly to the preparation of the leek cream soup. To do this, thoroughly rinse its stems, since it sits deep enough in the ground. Dry the leeks well after washing.
Melt the butter over low heat. For these purposes, you should use a frying pan with high sides or a saucepan. Wait for the oil to bubble. Add the chopped leek, stir and simmer, covered for about 10-15 minutes.
Sprinkle the softened vegetable with flour and cook for about a minute, not forgetting to stir. Pour in broth and bring to a boil. Reduce heat to low and simmer leeks for about 20 minutes.
Use a hand blender to turn the contents of the saucepan into a smooth, lump-free paste. Season the soup with salt and pepper. Let it brew for 15-20 minutes, then serve. If you want to make the dish even more satisfying and tastier, add to the plate before serving. Alternatively, sprinkle with finely chopped green onions.
Leek cream soup can be served hot or cold. In the cold season, it is good when it is hot. In this case, onion soup will not only saturate well, but also warm.
