Satisfying Leek with Feta soup

This is a twist on the soup commonly known as “Prassosoupa” in Greek. Amazingly delectable soup for a cold winter’s night or all year round. Can even be prepared during lent as it does not contain meat. Note that there are no potatoes used in this recipe.

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Satisfying Leek with Feta soup

This delicious soup is the perfect meal all year round. The perfect alternative to French onion soup.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Soup

Cuisine: Greek

Keyword: Leeks, Feta cheese

Servings: 6 people

Equipment

• 1 Dutch Oven or large pot
• Immersion Blender

Ingredients

• 4 large leeks, roughly chopped will yield about 5 cups
• 1 onion finely chopped
• 2 tablespoons Greek olive oil extra virgin
• 2 tablespoons Butter
• 3 tablespoons flour
• salt and pepper
• 8 cups chicken stock
• 1 cup heavy cream
• 1 tablespoon mustard I use Dijon
• 4 oz Gruyere cheese
• 8 oz. Feta cheese (cut into small cubes for garnish) or any other cheese of your preference
• garlic croutons optional
• Chives Finely chopped

Instructions

• Prepare Leeks by removing the rooted end and outer green leaves that may not be suitable to eat. Wash very well under running water to make sure all the sand and grit is washed away. I do this by slicing them in half lengthwise and pulling apart to expose all layers while rinsing. Make sure the pieces stay round and do not fall apart. The sand is usually found in the first few layers but occasionally gets closer to the center of the leek as well. Chop into half inch slices.
  
• Chop into half inch slices. Dice the onion and brown with olive oil and butter until soft (about 5 min). Add diced leeks and cook an additional 15 minutes stirring occasionally
  
• Sprinkle mixture with the flour and stir until well blended. Add the chicken stock and bring to boil. Simmer for 15 minutes
  
• If you prefer your soup creamy instead of hearty, use an Immersion Blender to puree it to the desired consistency
• Reduce heat and stir in the heavy cream and mustard, followed by the Gruyere cheese very slowly so it does not clump. Season with Salt and pepper.
  
• Before serving add the the cubes of feta to each plate and garnish with chives.

Notes

Accompany with the croutons and garnish with the crumbled feta cheese and chives.

You can eat this as a hearty soup or you can puree it with the emulsion blender just for a few seconds to make it creamier (my husband prefers it this way).