Shallot and Leek Soup
This thick and creamy Shallot and Leek Soup is perfect for a chilly day and is ready in under 30 minutes! Easy, quick, and super delicious!
Servings: 2 people
- 2 tbsp. butter see notes for vegan
- 2 leeks large
- 2 shallots medium sized (sliced)
- 2 cloves garlic (diced)
- ½ tsp. dried thyme
- 1½ cup. vegetable stock (375 mL)
- 1 tbsp. heavy cream (optional) see notes for vegan
- salt and pepper to taste
- fresh green leaves (e.g., valeriana, parsley) (optional)
- 2 slices day-old bread (optional)
To prepare leeks, cut the bottom roots and dark green top parts and remove outermost skin. Wash under running water. Slice leek into rounds.
In a large pot, heat butter (or vegetable oil), place sliced onions and leeks and saute for 5 minutes on medium heat, stirring frequently until soft.
Add garlic and thyme and saute for another 1 minute.
Add vegetable stock and bring to a simmer for 15 minutes. Season with salt and pepper. If liquid starts to dry out, add some more water.
Add heavy cream (optional) and turn off heat. Use an immersion or stand blender to blend soup until smooth.
Homemade croutons: Cut day-old bread slices into small squares. Heat a small pan on high heat and add diced bread. Heat for 30 seconds to 1 minute, and turn them over. Heat for another 30 seconds and remove from heat.
Serve soup with fresh greens such as parsley or valeriana leaf and croutons. Season with salt and pepper as needed.
To make this vegan, simply use vegetable oil instead of butter and eliminate the heavy cream.
To store this soup, puree, allow to cool completely and freeze in a freezer-safe airtight container for up to 3 months.
Calories: 221kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 874mg | Potassium: 278mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2547IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 4mg