Leek Soup

 Ingredients: For the soup: 3 large leeks or 6 smaller ones, 1 dried onion, 50 g butter (maybe a bit more), 3 large potatoes or 6 small ones, 1 liter of meat broth (chicken preferred), a bunch of fresh green parsley, 1 egg yolk, salt and pepper to taste, 250-300 g liquid cream (unsweetened), fried bacon cubes or bread croutons for decoration and serving. For the croutons: butter the size of a walnut, salt (to taste), 2 cloves of garlic finely chopped, a little grated parmesan.

Leeks and onions, essential ingredients in this recipe, are sliced thinly, taking care to preserve their delicate texture and flavor. Then, they are sautéed in melted butter, stirring constantly to avoid browning. The goal is to achieve a soft and glossy consistency that will add a hint of sweetness to our dish. Once the onions and leeks have taken on this form, we add the diced potatoes. The potatoes will not only enrich the soup with a creamy taste but will also contribute to the final consistency of the puree.

After incorporating the potatoes, we pour in the chicken broth, made from bones to achieve a deep and savory flavor. Adding freshly chopped parsley is essential, as it will bring a note of freshness and enrich the aroma of the dish. Everything is left to simmer over medium heat for about 15-20 minutes, or until the vegetables become soft and easy to mash. After boiling, we strain the mixture, keeping the broth in a separate pot.

The boiled vegetables are placed in a blender, gradually adding a little of the reserved liquid to facilitate blending. The goal is to achieve a smooth and creamy puree, which will be the base of our soup. Once this consistency is reached, the puree is reintroduced into the pot with the soup, where we will add an egg yolk, previously beaten with a little soup to prevent coagulation. The mixture is homogenized, and finally, cream is added, which will provide a velvety texture and rich flavor.

We put the soup on the heat, being careful not to let it boil, in order to keep all the nutrients and flavors intact. When serving, the soup can be garnished with cubes of crispy bacon, which will add crunch, or with croutons made from slices of bread spread with butter and spices. These are cut into pieces and baked in the oven until golden and crispy.

Thus, this leek and potato soup is not just a comforting dish but also a feast for the senses, perfect for cool days or to impress guests at a special dinner. The flavors blend harmoniously, and the velvety texture of the puree, along with the crunchy toppings, turns each serving into a true delicacy.

 Tags:  eggs onion greenery chicken meat garlic potatoes soup milk unt nut