Cream of Leek Soup with Lemon BalmTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 10 minutes
Cooking time: 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:231.5 kcal
Proteins:10.5 g
Fats:1.4 g
Carbohydrate:53.7 g
Fibers:7.5 g
Sugar:0.8 g
Cholesterol:0 mg
Sodium:24.9 mg
Calcium:241.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1
onion
1
large handful of lemon balm
300
ml
chicken stock per serving
1
large potato, quartered
salt and pepper
1
ml
some grated zest
30
ml
heavy cream (35%) per serving
2
ml
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.
