Leek cappuccino soup
- January 2020
- Serves 6
- Hands-on time 30 min, simmering time 15 min
“This is a wonderful seasonal treat. Serve it in a teacup and it’s the fanciest mug of soup you’ll ever find. Forget the spoon – just sip it straight from the cup.” Tristan Welch
Take a look at more of our warming winter soup recipes here.
- Vegetarian recipes
- 9.3g (5.7g saturated)
- 11.1g (5g sugars)
To keep the vibrant green of the soup, finely and evenly slice the vegetables, then cook on a high heat until tender. Once blended, cool briefly in the fridge or freezer. The key is to limit the time the green part of the leeks, which contains the bright green chlorophyll, is hot.
This dish has little to no waste – even the green leek tops are used. If you have a little bit leftover, stir it into a risotto or pasta bake for a creamy finish.
Make up to 3 days ahead, then cover and chill. Reheat gently over a low heat, then froth the top of the soup with a stick blender just before serving.
A stick blender incorporates lots of air bubbles, giving a light, foamy aerated texture to the top of the soup.
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