I am a huuuuuuuge soup fan, year-round. In the winter I love thick, almost-stews filled with hearty veggies. In the summer, it’s chilled cucumber and avocado soups, pureed extra smooth. Fall is the time for soups with squash. And the spring? Green, nutty, DELICIOUS soups like this one from 101 Cookbooks.
Leek Soup with Dill Oil
Source: 101 Cookbooks
- a handful of fresh dill
- 9 tbsp of extra virgin olive oil
- 3.5 pounds of leeks
- 6 tbsp unsalted butter
- finely ground sea salt
- 2 large potatoes, peeled and thinly sliced
- 3 medium cloves of garlic, crushed
- 6.5 cups of vegetable stock
- toasted almond slices, for topping
- grated cheese (Gruyere, Parmesan), for topping (if you’re not going the vegan route)
- In a small food processor, combine dill and olive oil until it’s very creamy. Set aside.
- Trim the roots and dark green parts off the leeks, wash very well (leeks are notorious for harbouring dirt). Chop.
- In a large pot over medium heat, melt the butter and combine it with 5 tbsp of the oil. When the mixture is bubbling, add the leeks, a couple pinches of salt, and stir well. Cover for 6-8 minutes, stirring occasionally. Add the potatoes and garlic; cook for 15-20 minutes, stirring occasionally, until potatoes are very soft. Add the vegetable stock and puree with an immersion blender to the desired consistency (I made mine very creamy). Heat through and top with almonds, cheese and dill oil. Enjoy!