Leek and onion soup combines two of the most elegant members of the allium family. Leeks bring a subtle, refined sweetness while onions add depth, creating a soup that's more complex than either alone.
This is French bistro cooking at its finest - simple ingredients transformed into something special through careful cooking. The white wine adds brightness while the cream creates a luxurious finish.
Leeks vs Onions
- Leeks: Milder, sweeter, more delicate
- Onions: Stronger, more depth
- Together: Perfect balance
- Ratio: Equal parts works beautifully
Cleaning Leeks
- Cut off dark green tops
- Slice in half lengthwise
- Rinse thoroughly under water
- Sand hides between layers
Serving Suggestions
- Fresh chives
- Crusty baguette
- White wine pairing
- Elegant first course
Leek and Onion Soup
Elegant soup with leeks and onions in harmony.
Nutrition per serving
185Calories
5gProtein
16gCarbs
12gFat
3gFiber
6gSugar
Ingredients
Instructions
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Cook alliums. Melt butter in a large pot over medium-low heat. Add leeks and onions. Cook 15-20 minutes, stirring occasionally, until very soft but not browned.
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Add liquids. Add white wine and cook 2 minutes. Add broth and thyme. Bring to a boil, then reduce heat. Simmer 15 minutes.
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Blend. Remove thyme. Blend until completely smooth.
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Finish. Stir in cream and heat gently. Season with salt and white pepper. Serve garnished with chives.
Recipe Notes
- Vichyssoise: Serve chilled for classic cold version.
- Add potatoes: For heartier soup.
- Vegan: Use olive oil and coconut cream.
- Storage: Refrigerate 4 days. Freezes well without cream.
