CREAM OF LEEK SOUP

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Cream of Leek Soup image

This soup is super creamy in texture, but it contains no actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 6

1/4 cup (1/2 stick) unsalted butter
10 sliced medium leeks (white and light-green parts only), rinsed thoroughly after slicing (about 8 cups)
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 tablespoon chopped fresh tarragon
Coarse salt and ground pepper

Steps:

  • In a medium pot, melt butter over medium. Add leeks and cook, stirring occasionally, until softened, 8 minutes.
  • Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes. Add tarragon.
  • Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  • Heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 263 g, Fat 13 g, Fiber 3 g, Protein 8 g, SaturatedFat 8 g

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