Leek soup is one of my favorite. Actually, almost every time my friend E and I got together we would try and make the perfect “leek and something” soup and we failed every time. Sometimes it was too much potato (because they had to go) or the carrots were overpowering (same reason) but once we had the perfect mixture it was the best. Leek soup is one of those comfort foods where you don’t feel bad afterwards because what is in there to feel bad about? Just leeks, water, broth, salt, pepper, a little extra ingredient and if you want to get decadent half a tablespoon heavy cream and grated cheese. Yum. And it’s fast! Now, this is the cheat version (aka exam time style). Why? The “normal” leek soup is made on a flour-butter base to which then the rest is added. This takes some care and effort, although resulting in a nicer soup of course, but this exam style knockoff does the trick as well.
Simply cut one medium sized leek in half and slice into rings. It doesn’t matter if they aren’t all perfectly equall in size because they’ll be soup anyways. Wash and drain in a coleander for a little.
Looks like witch’s soup doesn’t it, with all that green? I can feel myself being helathier just by smelling it!
But luckily there is cheese to add to balance that out and add some extra protein. The secret ingredient? A pinch of nutmeg. That makes it extra special!
What’s your favorite stress-time knockoff?
Greetings from the student kitchen,
Leek And Cheese Soup (Examtime Style)
This is what you need
1 medium sized leek
1.5 cups vegetable broth
optional: 1/2 tablespoon heavy cream
salt, pepper and nutmeg
2 tablespoons shredded gruyere cheese
And this is how we do it:
1. Cut the leek lengthwise and then into thin rings. Wash the rings and drain in a coleander
2. Heat Oil in a pot, add leeks and fry them for 4 minutes (to get extra flavor).
3. Add veggie broth. Bring to a boil and let the soup simmer for 10 minutes or until leeks are tender
4. With an immersion mixer (or in a blender), blend the soup. Return the pot with the blended soup to the stove.
5. If it’s too thick, you may add extra water to thin it out a little. If you want heavy cream, add it now
6. Season with salt, pepper and nutmeg.
7. Stir in the cheese and wait till it’s melted.
8. Enjoy as an appetizer or full meal with some toasted bread.
The soup keeps in the fridge for about 3 days. If you are making double recipe in order to refridgerate it for tomorrow, I’d suggest adding the cheese only when the soup is on your plate (so not to the pot). This will ensure longer freshness and a tastier soup!
This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit. Thanks!