Leek soup without cream

Every year I get impatient towards the end of winter, craving sunshine and warmer weather like oxygen. Cream soups come in especially handy during these weeks of desperate wait for spring – the other thing I usually do is baking bread or a simple cake just to make the oven heat up the kitchen… (Don’t ask about the economics of this behaviour. You get a cake or fresh bread at the end, alright?!)

So try this lovely soup if you feel cold. It has no cream in it, so you can give it a go if you can’t eat dairy, too. And btw, what’s your trick to survive last weeks of winter?

Print Recipe

Leek soup with walnuts

Servings

people

Ingredients

• 2 tablespoon olive oil
• 1 leek thinly sliced
• 1 small turnip cleaned and chopped
• 1 large potato peeled and cut to small cubes
• 1/2 litre stock or water (add half of a stock cube if using water)
• 1 teaspoon butter
• a few walnuts
• salt

Servings people Ingredients 2 tablespoon olive oil 1 leek thinly sliced 1 small turnip cleaned and chopped 1 large potato peeled and cut to small cubes 1/2 litre stock or water (add half of a stock cube if using water) 1 teaspoon butter a few walnuts salt

Instructions

1. In a medium saucepan warm the olive oil, and add turnip and the leek with a big pinch of salt and sauté for 3-4 minutes.
2. In the meantime, peel and cut the potato to small cubes. Add to the pan, then add the stock or water & stock cube. Cook for 10-15 minutes, until all the vegetables are tender.
3. Mix everything with a hand blender, and mix in a bit of butter to make the soup more silky. Serve with some walnuts and a few drops of a tasty olive oil.