Leek Soup With Dill Oil

Leeks Being Prepared To Be Cleaned Leeks Chopped in Food Processor

Leek Soup With Dill Oil

I follow several blogs with great interest. A favorite is 101 Cookbooks which Heidi Swanson creates. Heidi is the author of several cookbooks and lives in the San Francisco area. As you might guess, much of her blog is devoted to vegetarian cooking but also so very nutritious. Recently a recipe made my taste buds perk up. My husband complimented me as he enjoyed the flavor.

Ingredients:

1 small bunch of fresh dill~1/2 oz.

9 tablespoons extra virgin olive oil

3 1/2 pounds leeks

6 tablespoons unsalted butter

fine grain sea salt

2 large thin skinned potatoes, thinly sliced

3 medium garlic cloves

6 1/2 cups good tasting vegetable broth

*

Toasted almonds for garnish

Grated Gruyere cheese for topping

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Directions:

Use a food processor or blender to process the dill and olive oil into a creamy green emulsion. Set aside.

Cut the dark tough green leaves from the leeks, trim off the roots, and wash/rinse well. You can slice the leeks lengthwise too get in-between the layers, or make a few rough chops and give them a quick soak or whatever method you prefer. Use a food processor to chop the leeks in two batches. You can also chop them by hand if you wish.

In a large soup pot, heat the butter and 5 tablespoons of the dill oil over medium-high heat. When the butter has melted and is bubbling, stir in the leeks and a couple big pinches of salt. Stir well, then cover. Cook, stirring occasionally, until the leeks soften up and collapse, 6 to 8 minutes. 

Now stir in the potatoes and garlic and cook uncovered, stirring regularly, for another 15 to 20 minutes or until the potatoes are very, very soft. If the leeks at the bottom of the pot are getting too much color, reduce the heat and be sure to scrape the bottom of the pan when you are stirring. At this point you can mash everything with a potato masher or large fork. If you prefer a smoother soup use a hand blender, but this soup is great a little on the chunky side. 

Stir in the hot broth, adjusting the amount based on whether you want a thin or thick soup. Bring back to a simmer, serve topped with almonds, grated cheese, and a generous drizzle of the remaining dill oil. Serves 8 to 10