Best Belgian Leek Soup Recipes

Classic Potato Leek Soup image

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons unsalted butter
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
1/2 cup dry white wine
1 1/4 pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 sprigs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)

Steps:

Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

Chervil Leek Soup image

Provided by m3g4570

Categories Clear Soup

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 onions, chopped
3 leeks, white and light green parts only, cleaned and chopped
2 bunches chervil, rinsed and chopped
2 -3 chicken bouillon cubes (2 if you use the recommended amount of water, more if you use more water) or 2 -3 vegetarian bouillon cubes (2 if you use the recommended amount of water, more if you use more water)
1 bouquet garni
2 1/2 liters water
salt and pepper

Steps:

In your soup pot, saute onions and leeks over medium heat until soft. (Tip: salt the onions and leeks at this stage so they release their moisture faster.).
Add water.
Add chervil, bullion cubes, and bouquet garni and let simmer for 15 minutes over medium heat.
Add salt and pepper to taste.
Remove bouquet garni and blend soup.
Add meatballs if desired.

Nutrition Facts : Calories 60, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.8, Sodium 220, Carbohydrate 7.7, Fiber 1, Sugar 2.6, Protein 0.9