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Cream of Leek Soup with Lemon Balm Recipe
Flavors of Quebec
Cooking time: 45 minutes
Total time: less than 15 minutes
Preparation time: 10 minutes Cooking time: 45 minutes
Difficulty: Easy
Ingredients
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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