Don't Leek Me Hangin' | The Warrior Blends

Leak Soup Recipe

Winter has arrived but we have been blessed with some unseasonably warm days but are certain Jack Frost is on his way. This warm weather, however, has extended our fall vegetable garden season and as a result we are still harvesting our leeks and celery.  

star

Leave a comment

Please note, comments must be approved before they are published

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

Back to The Warriors Table

You may also like View all

Fire & Forest Pickle Chips
Fire & Forest Pickle Chips
Poulet à la Moutarde 🇫🇷 — French Mustard Chicken
Poulet à la Moutarde 🇫🇷 — French Mustard Chicken
Cacio e Pepe with Toasted Boreal Pepper (Two-Pan Method)
Cacio e Pepe with Toasted Boreal Pepper (Two-Pan Method)
Don't Leek Me Hangin'

Don't Leek Me Hangin'

Servings

6

Prep Time

20 minutes

Cook Time

45 minutes

Calories

241

Cuisine

American

Category

side dish ,main course, soup

Winter has arrived but we have been blessed with some unseasonably warm days although the weather man is certain Jack Frost is on his way. The great thing about having a warm fall is it has extended our  vegetable garden season and as a result we are still harvesting our leeks and celery as well as other cool weather veggies.


We love leeks but love the combination of leeks and celery even more as when combined, they make a spectacular creamy soup that provides comfort for any chilly night! The leeks, once cooked, become
mildly sweet, buttery and creamy with a hint of onion flavor whilst the celery provides a counterpoint of a more savory earthy flavor similar to kale or spinach making the marriage of these two vegetables simply sublime.

Ingredients

  •  3 tablespoons butter, divided

  • 1 cup chopped onion

  • 1 1/2 cups sliced leeks, white and light green parts only

  • 1 large bunch celery, chopped, divided

  • 2 cloves garlic, minced

  • 4 cups low or sodium chicken stock

  • 2 bay leaves

  • 1/2 teaspoon Mushroom Infused Sea Salt or to taste

  • 1/4 to 1/3 cup cream

  • Fresh micro greens and Boreal Pepper Blend for garnish

Directions

  1. Melt 2 tablespoons of the butter in a 5 quart pot on medium heat. Add the chopped leeks, and 5 cups of the chopped celery and onion.

  2. Cook on medium heat for 10 minutes or until softened. Add the minced garlic and cook for about a minute or until fragrant.

  3. Add the chicken stock and bay leaves to the mixture in the pot.

  4. Increase the heat to bring to a boil. Then, reduce the heat to low and cover to maintain a simmer for 15 minutes.

  5. While the soup is simmering, in a separate pan, melt the remaining 1 tablespoon of butter on medium heat. then add 1 1/2 cups diced celery.

  6. Ladle 1/2 cup of the simmering stock from the soup pot into the saute pan and let simmer on low for 5 minutes

  7. Once your simmering celery is the saute pan is soft turn off heat and set aside.

  8. After 45 minutes, remove the soup pot from the heat, and let cool slightly.

  9. Remove and discard the bay leaves.

  10. Using an immersion blender, puree the soup.

  11. If you don't have an immersion blender, puree the soup in a stand blender in small batches.

  12. Once all your soup has been blended,return the pureed soup to the pot.

  13. Warm up the pureed soup on low heat and stir in the cream.

  14. Then stir in the braised celery. Salt to taste.

  15. Serve immediately , garnish with micro greens and Boreal Pepper Blend