Leek Soup

Still feeling under the weather, I long for soups. The other day, my grocery store was having a sale on local leeks that had been extra trimmed, which meant that I could be a lazy locavore, as not much work was required to get the leeks cleaned for usage. Leeks have a milder taste than onions and don’t make me cry when I cut them, so they’re good to use, even if the many layers to their peel can contain a lot of dirt. And that’s where the extra trimmed type comes in handy, because much of the cleaning has already been done.

While the soup was warming on the stove, M had the idea of toasting crumpets and lightly spreading them with butter and marmite. The salty, yeasty taste on the doughy bread was quite pleasant, and I loved dipping bits of my marmite-covered crumpet into the soup.

Ingredients:
3 leeks
1-2 onions
1-2 garlic cloves
olive oil
1 tbsp sugar
1 vegetable stock cube
500 ml water
100 ml single cream
black pepper

Instructions:
1. Wash and chop the leeks. Dice the onions and garlic.
2. Cook the leeks, onions, and garlic in olive oil in a large pot for about 10 minutes.
3. Add sugar and the crumbled stock cube and cook for another 5 minutes.
4. Add the water and boil.
5. Mix with a hand mixer until mostly smooth. It looks nice if you leave a few pieces in.
6. Add the cream, stir, and cook another 5-10 minutes over low heat.
7. Season with black pepper and serve with bread.