Soupe de Poireaux (French Leek Soup)

A clean, sweet leek soup with a splash of white wine and crème fraîche, rounded off with fresh chives.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 40g unsalted butter
  • 5 medium leeks, sliced and washed
  • 1 shallot, finely chopped
  • 1 small potato, peeled and diced
  • 100ml dry white wine
  • 800ml chicken stock
  • 1 bay leaf
  • 3 tbsp crème fraîche
  • 1 tbsp finely chopped fresh chives
  • Salt and white pepper to taste

Method

  1. Melt the butter in a large pan over a low heat. Add the leeks and shallot with a pinch of salt, cover and cook for 12 minutes until very soft.

  2. Add the potato and white wine and boil for 2 minutes to cook off the alcohol.

  3. Pour in the stock, add the bay leaf and simmer for 20 minutes until the potato is soft. Remove the bay leaf.

  4. Blend until smooth, then stir in the crème fraîche. Season to taste with salt and white pepper.

  5. Reheat gently and serve in warm bowls scattered with chives.