Leek Soup Puree
4 servings
50 minutes
Leek puree soup is the quintessence of French cuisine, where the simplicity of ingredients reveals a richness of flavor. This delicate, velvety soup is born from culinary traditions that value seasonal produce and refined texture. The light sweetness of leeks harmonizes with the creamy richness of cream, while potatoes add softness and heartiness to the dish. The accent of bell pepper adds fresh notes, creating a balance between delicacy and brightness. It suits both an elegant dinner and a cozy family lunch. Perfectly paired with a crispy baguette and a glass of white wine, it creates an atmosphere of French gastronomic delight.
1
Melt butter in a deep pot and sauté finely chopped onion. After a couple of minutes, add sliced leek and cover the pot with a lid.
- Butter: 70 g
- Onion: 1 head
- Leek: 2 stems
2
Leave the mixture on low heat for 7-10 minutes (until semi-cooked), then add potato cubes, pour in drinking water (just enough to cover the vegetables), and simmer until done, seasoning with salt and pepper.
- Potato: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Remove the soup from the heat, place it in a blender, and add cream. Blend until smooth.
- Single cream 10% fat: 150 ml
4
Serve diced bell peppers with the soup.
- Bell pepper: 1 piece
