You only need four ingredients to conjure up a unique French leek soup at home. It is perfect, butter, creamy, and also light and dietary—ideal for people looking for fit and exceptionally tasty dishes. French Style Leek Soup is a piece of French cuisine, it is a vegetable soup that is not really appreciated outside of France, and it is worth using at home because it is a valuable source of vitamins and minerals.
How to choose the best ingredients for French Style Leek Soup
Leek: choose medium-sized leeks up to a maximum diameter of 3 cm. The thicker ones will be unpalatable and lyophilized, making the soup not perfectly creamy. Leaves should be fresh, unknown, and not dry. Such pores are not suitable for cream soup.
Vegetable broth: if you prepare the best vegetable broth yourself, use fresh vegetables. I often make soups and creams with vegetable broths, and I have several portions frozen most of the time. You can also make leek soup and season it with salt properly, but it will not have that depth of flavor.
Butter: butter can be salted, then add less salt or unsalted. You can also replace them in the vegetarian version with coconut oil.
Dry white wine: wine is necessary because it gives a characteristic sour aftertaste that perfectly fits the season. Choose the wine you like, and it must be dry.
White pepper: white pepper has a characteristic less spicy flavor than its black pepper cousin. It May taste unpleasant, and if you do not like it, you can use a black pepper substitute, but it will make the soup less delicate.
Tips and tricks
- If you do not want to use several dishes, you can fry the leeks right away in the pot in which you will make the soup.
- You can use the leek in the frozen version.
- You can prepare the vegetable broth in larger amounts and freeze it in portions. This way you can store it for 2-3 months.
More inspiration for a creamy soup
French Style Leek Soup
- 3 medium-sized leeks
- 300 ml vegetable broth
- 2 tbsp butter
- 40 ml dry white wine
- 1/3 tsp white pepper
- salt to taste
- We use the pores in inches, only cutting off the roots.
- Cut lengthwise and then cut into slices. The pores prepared in this way should be thoroughly washed and dried.
- Melt the butter in a pan, fry the leeks until they are soft, and pour the wine over it. We continue to stew.
- Heat the broth in a deep pot and when it is warm, add the stewed leeks to it.
- Cook for another 10-15 minutes, and season with salt and pepper. Mix until smooth.
- We serve alone or with croutons.Bon Appetit!