Leeks are one of those vegetable that I don’t use very often, but I’m always so thrilled when I do! This soup is wonderful for this time of year…it’s warm and hearty but somehow feels light and healthy too! Hope you enjoy it and want to add this light and bright soup to your normal rotation!
Here is how to make my Lemon and Leek Greek Inspired Soup…
Start off by cleaning the leeks! (See Kitchen Skill: Cleaning Leeks)
In a large pot, warm 2 tbsp of butter
Add 2 chopped leeks, 1 vidalia onion, 2 chopped stalks of celery to pot and soften
(Add additional butter if veggies absorb butter)
2 mashed garlic cloves- no need to chop…we will blend later!
Add 3 cups water
2 cups vegetable broth
Now add the juice of 2 lemons
1 tbsp kosher salt
1 tbsp of white pepper
Big pinch of cayenne pepper to your stock pot…
You will need: 2 cups cooked rice to add to soup later…follow directions on rice to prepare.
Next, let’s temper eggs!
Crack two eggs in to a small glass bowl
Using a ladle and whisk, slowly pour 1 ladle full of warm broth in to the bowl with the eggs?whisk gently as you pour.
Add a 2 ladle full?keep whisking!
Carefully pour tempered eggs in to soup pot
Blend soup in high powered blender or with emulsion blender.
Serve with a big scoop of rice in center of soup bowl. Garnish with parsley or dill.