Easy Leek Soup
Yesterday I cleaned up some of the remaining gluck from one of the raised beds and netted several nice bunches of leeks and some really woody celery.
On hand in the kitchen I had a giant purple onion waiting for something but I couldn’t remember what. A few other ingredients from the fridge and presto, leek soup.
- 1 nice bunch of leeks
- 1 large purple onion
- 3 tablespoons of chopped parsley
- Olive oil
- Chicken stock – I used a 32oz container of organic stock
- Celery root
- Minced garlic
- Sea salt to taste
- Organic corn chips, or french bread or toast
- Cheese – I used some cheddary goat cheese
I took the most woody bits of the celery, the celery root, and the parsley stems, chopped them up and boiled them down in a separate pot. You can get some amazing flavor out of celery root, and larger roots are fantastic for juicing.
Clean and prep the onions, leeks, celery stalk, garlic and parsley. Cut all the pieces into chunks about an inch long, and leave some of the onion in long strips like onion rings. Melt some butter in your soup pot and add in all this goodness, lightly browning all the bits.
After browning, add a couple of tablespoons of olive oil and mix everything up, then cover the pot and reduce heat for about 10-15 minutes to sweat the onions. It doesn’t take very long, so be careful not to burn them.
Next, take the liquid from the celery root pot, strain, and add to the soup pot. Add the chicken stock and a couple of cups of water. At this point, your large soup pot should be about halfway full. Simmer the soup until the vegetables are soft, salting to taste.
Next time I’ll add some potatoes and maybe some shredded chicken. Some of my favorite soup is made with homemade chicken stock. Time permitting, it’s worth it. I served our leek soup in a bowl, over the top of corn chips, and finished with a liberal layer of shredded cheese on top.
To drink, we had some of the chilled, very dry apple cider, which was a bit like a nice, light white wine with a hint of apple.