Welsh Leek Soup
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 ounce butter
- 1 1⁄2 lbs leeks, trimmed, slices and washed
- 2 medium onions, roughly chopped
- 2 celery ribs, chopped
- 2 pints chicken stock
- salt and pepper
- 5 ounces plain yogurt
- snipped fresh chives, to garnish
directions
- Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.
- Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.
- Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth.
- Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling.
- Serve hot, garnished with snipped chives.
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Reviews
-
Very simple, very easy, very fast, very delicious! I loved that it didn't have lots of unusual ingredients...just simple and pure and full of flavor. I substituted sour cream for the yogurt (just because I didn't have any - I realize that the yogurt would have imparted a nice tartness and would have been much more healthy though - next time)!! Didn't have chives either, so I sprinkled on some chopped parsley. It was great like that but next time I'll try it as written. DH (who usually doesn't even like soups raved about it!) Thanks!<br/><br/>***Update: July 20, 2012 - Just made it again and still love it. Made it just as written today. I even had chives from the garden to garnish the top. (OK, full confession: I didn't cool the soup quite sufficiently before I blended it. The blending went fine with my hand blender, but when I added the yogurt I think the heat of the soup made it curdle just a bit. Still tasted fine but not as nice looking - totally my mistake but one YOU don't have to make now!)
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Wonderful soup! I made it exactly as written with 2 minor exceptions: I used grass fed goat yogurt instead of commercial yogurt and did not have chives. I never thought of anything with leeks as comfort food, but this was great -- comfort food at its best. Thank you Mme. M for posting! You provided us with a wonderful dinner!
Tweaks
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Very simple, very easy, very fast, very delicious! I loved that it didn't have lots of unusual ingredients...just simple and pure and full of flavor. I substituted sour cream for the yogurt (just because I didn't have any - I realize that the yogurt would have imparted a nice tartness and would have been much more healthy though - next time)!! Didn't have chives either, so I sprinkled on some chopped parsley. It was great like that but next time I'll try it as written. DH (who usually doesn't even like soups raved about it!) Thanks!<br/><br/>***Update: July 20, 2012 - Just made it again and still love it. Made it just as written today. I even had chives from the garden to garnish the top. (OK, full confession: I didn't cool the soup quite sufficiently before I blended it. The blending went fine with my hand blender, but when I added the yogurt I think the heat of the soup made it curdle just a bit. Still tasted fine but not as nice looking - totally my mistake but one YOU don't have to make now!)
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