Start to finish: 40 minutes
Serves 4
1 tablespoon unsalted butter
1 tablespoon olive oil, plus extra for drizzling
6 large leeks, white and light green parts only, thinly sliced and well rinsed
1 garlic clove, minced
Kosher salt and freshly ground black pepper to taste
1 (14.5 ounce) can less-sodium chicken or vegetable broth
3 tablespoons heavy cream
Chopped fresh herbs to serve (optional)
In a large pot, heat the butter and 1 tablespoon olive oil over medium-low heat until the butter is melted. Add the leeks and garlic, season with salt and pepper, and sauté, stirring frequently, for about 20 minutes until they are very lightly browned and quite tender. Remove a few tablespoons of the leek mixture and set aside. Add the broth and 2 cups of water and bring to a simmer over medium heat. Cook until the leeks are very soft, about 10 minutes.
Puree the leeks and liquid in a blender or food processor until completely smooth, and return to the pot. Do this in two batches, transferring the first half to a bowl if necessary (too much hot liquid in a blender or food processor is not a good idea). Stir in the heavy cream, and taste and adjust seasoning as needed. Serve immediately, or refrigerate and serve chilled. Place a small mound of the reserved sautéed leeks on top of each serving, and give each bowl a drizzle of olive oil and a sprinkle of any minced herbs you like. Season once more with salt and pepper.
Nutrition information per serving: 184 calories; 86 calories from fat; 11 g fat ( 5 g saturated; 0 g trans fats); 23 mg cholesterol; 541 mg sodium; 20 g carbohydrate; 2 g fiber; 6 g sugar; 3 g protein.
Katie Workman, Associated Press
