Leek soup

by | Nov 27, 2014 | Soups

Leek is a super winter vegetable that plays a leading role in several dishes like soups, one-course meals and side dishes. It’s a low-energy-dense food and contains  various vitamins and minerals; therefore, it makes our nourishment variegated during the winter season without eating too many calories.

Leek’s origin can’t be clearly determined. This plant closely related to onion and garlic has accompanied the history of mankind, it had been cultivated by the Assyrians, the Egyptians and the Chinese, as well. Hippocrates described leek as a digestif and diuretic vegetable. It has also a good effect on respiratory diseases.

Each type of onion has the ability to lose its sharp taste during cooking and a sweet flavour takes over its place. Leek passes through the changing of tastes, though it collapses, but due to its lower water content it substantially retains its original texture.

In the following recipe nutmeg and white wine are those ingredients that make the leek soup racy by emphasizing the leek’s delicate sweetness.

Leek soupphoto: zserbo.com


  • 600 g (~1 1/3 lb) leek, thinly sliced
  • 4 garlic cloves, chopped
  • 2 tbsp. olive oil
  • 30 g (~2 tbsp) butter
  • 100 ml (~1/2 cup) dry white wine
  • 100 ml (~1/2 cup) water
  • 1 l (~4 cups) chicken broth
  • 1/2 tsp. black pepper
  • 1,5 tsp. salt
  • pinch of nutmeg
  • 300 ml (~1 1/4 cups) cream
  • 2 tbsp. cornstarch

In a soup pot heat up the olive oil and melt the butter, then add the thinly sliced leek and the chopped garlic.
Fry it for a couple of minutes while stirring frequently. Don’t let it burn.
Reduce the heat, pour in the water and white wine, add salt and pepper. Cover the pot, and steam until leek becomes tender, but not overcooked.
Add the chicken broth and bring it to boil. Grate a little nutmeg into the soup and cook for 15 minutes to let the flavours merge.
With a hand blender warily puree the leek. It’s up to you if you make the soup smooth or you prefer if the soup contains small pieces of leek.
Mix up the starch with the cream. Pour into the soup and cook for 3 minutes.
Serve hot and with croutons if you like them.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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