Three-Cornered Leek Soup
An easy and delicious soup using foraged three-cornered leeks.
Start Cooking in Cook Mode
Ingredients
- 20 grams butter
- 1 onion
- 2 sticks celery
- 1 potato
- 1 small glass white wine
- 1 litre vegetable stock
- 250 grams three-cornered leek
- 80 ml double cream
Instructions
- Put a large saucepan on a medium heat. Add the butter and melt.
- Peel and finely chop the onion. Slice the celery. Chop the potato into 1cm chunks (no need to peel). Add the onion, celery and potato to the saucepan.
- Cook for 5 minutes, stirring often, then add the white wine.
- When the wine has reduced by half, add the stock and bring to a simmer. Cook for around 15 minutes, until the potatoes have softened.
- Finely slice the three-cornered leeks and add to the pan. Simmer for 3 more minutes then blend until smooth.
- Taste then season with salt and pepper as needed. Add the cream, stir well and serve.
