Leek Puree Soup Recipe

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 Updated 12/01/2016

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Here is a smooth and versatile soup recipe that uses leeks as the main ingredient.


  • 5 large leeks
  • 1 large onion
  • strip of white celery
  • small bunch of fresh herbs
  • 1 quart vegetable stock
  • 1 tablespoon ground rice
  • 2 tablespoons milk
  • seasoning
  • 3 tablespoons cream
  • yolks of 2 eggs
(see measure conversions for more information on quantites)


  1. Trim off the roots and outer leaves from the leeks and wash well.
  2. Wash the celery and peel the onion.
  3. Cut all vegetables into small pieces.
  4. Put them into a saucepan with the stock and herbs and simmer gently until quite tender.
  5. Place into blender and puree.
  6. Return puree to saucepan.
  7. Mix the rice with the milk.
  8. Add to the puree and stir while it boils for 5 minutes.
  9. Add seasoning if necessary.
  10. Stir in the cream, then take the pan off the stove and stir in the lightly beaten yolks of the eggs.
  11. Stir over very gentle heat for 3 -4 minutes but do not let it boil.
  12. Serve.

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 4 portions


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#1 - mark hardy - 11/06/2008 - 02:34
this website
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#0 - elyse - 10/16/2008 - 06:42
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