Dinner Recipes
Creamy Leek & Garlic Soup
Imagine the kind of soup you'd find in a charming French bistro—luxe, velvety, and layered with flavor—but made simple enough for your own kitchen. This vibrant green soup is a fresh take on classic French cuisine, blending sweet leeks, tender spinach, and a generous handful of fresh mint into a creamy, restaurant-worthy bowl. Lime juice wakes up the flavors and Parmesan cheese adds a hint of salty umami. It's the perfect starter for your next dinner party—sophisticated, but surprisingly easy to make.
Serves: 2 to 4
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Dinner
Creamy Leek & Garlic Soup
Ingredients
2 large leeks
½ lb fresh spinach
1 Tbsp Gelson’s 100% California extra-virgin olive oil
5 garlic cloves, thinly sliced
2 shallots, thinly sliced
1 cup no-sodium chicken stock
1 cup heavy cream
½ cup packed fresh mint leaves
Juice of two limes
Kosher salt to taste
Directions
- Using a sharp knife, remove the leek greens and set aside. Cut the leek whites in half lengthwise and slice into thin half-moons.
- Bring a large pot of water to a boil. Blanch the leek greens until bright green and slightly tender, 2 minutes. Transfer to a colander. Blanch the spinach in the same water until bright green, 1 minute. Transfer to the same colander.
- Heat a large pot over medium heat. Add the olive oil, leek whites, garlic, and shallots. Cook, stirring often, until tender and lightly browned, 6 to 8 minutes.
- Add the chicken stock and heavy cream to the pot. Reduce the heat to low and let simmer for 20 minutes, stirring occasionally.
- Transfer the soup to a blender and add the spinach, leek greens, and mint. Blend on high until smooth and creamy, 3 minutes.
- Pour the soup back into the pot and season with the lime juice and salt. Serve immediately. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.