Cream of Leek Soup with Lemon Balm, a recipe from Alain Labrie on the Worldwide Gourmet

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Cream of Leek Soup with Lemon Balm Recipe

Recipe

Alain Labrie, La table du chef, Sherbrooke, Québec

Total time: less than 15 minutes

Preparation time: 10 minutes
Cooking time: 45 minutes

Difficulty: Easy

Ingredients

- 1 onion

- 2 Leeks + 1 for garnish

- A large handful of Lemon balm

- Chicken stock - about 300 ml (1 1/4 cups) per serving

- 1 large potato, quartered

- Salt and pepper

- A squeeze of lemon juice + some grated zest

- Heavy cream (35%) - 2 tbsp. per serving

- A pinch of ground ginger

Method

In a saucepan, sweat the onion and 2 sliced leeks; add the chopped lemon balm; cover and let cook for a few minutes over very low heat so that the ingredients release their juices;
sweat the third leek in a saucepan separately; set aside until needed;
add the chicken stock and the quartered potato to the first mixture; let simmer over medium heat until the potato is cooked;
purée the soup in the blender on the "liquefy" setting;
season with salt and pepper; add a trickle of lemon juice and a little chopped lemon balm;
whip the cream; add a pinch of powdered ginger and some thin strips of lemon zest which has been blanched in boiling water for a few seconds;
ladle the soup into serving bowls; garnish with a spoonful of whipped cream and a few leek rounds.

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