Four-Ingredient Leek Soup

1

ABOUT THE RECIPE:

Delicate and light, this quick-to-make soup packs a punch of flavor and tantalizing texture. It makes perfect first-course fare for an elegant soirée or it may be served as a light luncheon entrée with a nice salad on the side.

MAKES 4 SERVINGS

2

INGREDIENTS:

1 bunch leeks (3 to 4 medium leeks, include light green parts), thoroughly cleaned, rinsed, and thinly sliced
2 teaspoons extra-virgin olive oil
4 cups vegetable broth

1⁄2 teaspoon all-purpose seasoning or Italian seasoning blend

3

INSTRUCTIONS:

Put the leeks, olive oil, and 2 tablespoons of the vegetable broth in a skillet. Cook over medium-low heat for about 5 minutes until the leeks are soft. Add more broth, 1 tablespoon at a time, if pan becomes dry. Add the remaining broth and seasonings. Bring to a boil over medium heat. Decrease the heat to medium-low and cook for 10 minutes. Serve warm.

Ingredients

Directions

1

ABOUT THE RECIPE:

Delicate and light, this quick-to-make soup packs a punch of flavor and tantalizing texture. It makes perfect first-course fare for an elegant soirée or it may be served as a light luncheon entrée with a nice salad on the side.

MAKES 4 SERVINGS

2

INGREDIENTS:

1 bunch leeks (3 to 4 medium leeks, include light green parts), thoroughly cleaned, rinsed, and thinly sliced
2 teaspoons extra-virgin olive oil
4 cups vegetable broth

1⁄2 teaspoon all-purpose seasoning or Italian seasoning blend

3

INSTRUCTIONS:

Put the leeks, olive oil, and 2 tablespoons of the vegetable broth in a skillet. Cook over medium-low heat for about 5 minutes until the leeks are soft. Add more broth, 1 tablespoon at a time, if pan becomes dry. Add the remaining broth and seasonings. Bring to a boil over medium heat. Decrease the heat to medium-low and cook for 10 minutes. Serve warm.

Four-Ingredient Leek Soup
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