📍 Where this dish comes from: Marseille · Old Port (Vieux-Port)
Discover the history of this region →
Discover the history of this region →
A deeply comforting French cream of leek soup — velvety smooth, warming, and impossibly elegant. Slowly sweated leeks surrender their natural sweetness into a rich chicken-cream base that is blended to a flawless silk and finished with a thread of crème fraîche and crispy fried leek rings. Simple cooking at its most beautiful.
What You’ll Need
Servings: 4 servings
Calories: 310kcal
Ingredients
- 6 large leeks white and pale green parts, cleaned and sliced
- 3 tbsp unsalted butter
- 2 shallots sliced
- 2 garlic cloves
- 800 ml chicken stock
- 200 ml heavy cream
- 100 ml crème fraîche
- Salt, white pepper
- 1 pinch nutmeg
- Garnish: crispy fried leek rings, fresh chervil, truffle oil (optional)
Instructions
- Melt butter in heavy pot over low heat. Add leeks, shallots, and garlic with a pinch of salt.
- Cook very gently, stirring occasionally, for 20 minutes until completely soft and sweet — do not allow to brown.
- Add chicken stock and bring to a gentle boil. Simmer 15 minutes.
- Remove from heat. Add heavy cream. Blend completely smooth in batches.
- Strain through a fine sieve for extra silkiness. Return to pot.
- Stir in crème fraîche. Season with salt, white pepper, and nutmeg. Reheat gently.
- Serve in warm bowls, garnished with crispy leek rings, fresh chervil, and a few drops of truffle oil.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 7g | Fat: 26g | Fiber: 2g
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Health Benefits
- Leeks are high in vitamin K1, important for blood clotting and bone metabolism.
- The long, slow sweating process releases fructooligosaccharides that feed beneficial gut bacteria.
- Chicken stock provides glycine-rich gelatin, studied for its potential role in gut lining health.