***** CODE PUB = PUB_B *****
Cream of Leek Soup with Lemon Balm Recipe
Cream of Leek Soup with Lemon Balm
Alain Labrie, La table du chef, Sherbrooke, Québec
Alain Labrie, La table du chef, Sherbrooke, Québec
Flavors of Quebec
Total time: less than 15 minutes
Preparation time: 10 minutes
Cooking time: 45 minutes
Difficulty: Easy
- 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
  1. 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;
  2. sweat the third leek in a saucepan separately; set aside until needed;
  3. add the chicken stock and the quartered potato to the first mixture; let simmer over medium heat until the potato is cooked;
  4. purée the soup in the blender on the "liquefy" setting;
  5. season with salt and pepper; add a trickle of lemon juice and a little chopped lemon balm;
  6. 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;
  7. ladle the soup into serving bowls; garnish with a spoonful of whipped cream and a few leek rounds.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****