UTees Light Leek Cream Soup

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Cut the well-cleaned leek sticks into thin rings. Put aside a good handful of the most beautiful rings in different shades of green.
Cook the remaining leek rings in about three-quarters of the broth and then puree with the blender. Season well and fold in the whipped cream.
Sweat the leek rings, which were initially set aside, in the butter, pour a little broth over them and cook until firm to the bite. Then add it to the soup. Dilute with the remaining chicken broth to the desired consistency. Sprinkle the finished soup with a little chopped parsley.
Tip:
You can also mix them with an egg yolk, but then you must not boil them.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.