Name: Cream of Leek Soup with Nutmeg Foam
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 5 cups (1.25 litres) chopped leeks (white parts only); 3 tablespoons (45 ml) butter; 5 cups (1.25 litres) skim or 1% milk; Salt and pepper; 1 cup (250 ml) milk; 1 tablespoon (15 ml) honey; 1 pinch ground nutmeg; Finely chopped fresh chives, to taste

Ingredients

CREAM OF LEEK SOUP
- 5 cups (1.25 litres) chopped leeks (white parts only)
- 3 tablespoons (45 ml) butter
- 5 cups (1.25 litres) skim or 1% milk
- Salt and pepper
NUTMEG FOAM
- 1 cup (250 ml) milk
- 1 tablespoon (15 ml) honey
- 1 pinch ground nutmeg
- Finely chopped fresh chives, to taste

Preparation

CREAM OF LEEK SOUP
- In a saucepan over medium heat, soften the leeks in the butter. Add the milk and bring to a boil. Reduce the heat and simmer for 10 minutes. Purée the soup in a blender. Strain. Season with salt and pepper. Keep warm.
NUTMEG FOAM
- In a saucepan over medium-high heat, bring all the ingredients except the chives to a boil. Season with salt and pepper. Pour into a large pitcher. (A tall, straight pitcher makes it easier to foam the milk). Using a milk frother or hand blender, froth the milk until foamy.
- Pour the soup into 125-ml (1/2-cup) glasses. Top with dollops of nutmeg foam and sprinkle with chopped chives.

Cream of Leek Soup with Nutmeg Foam

Categories

Ingredients

CREAM OF LEEK SOUP

NUTMEG FOAM

Preparation

CREAM OF LEEK SOUP

NUTMEG FOAM

Personal Note

To help you with this recipe

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