In with spring and out with winter - but don't let go of your winter citrus just yet. This soup bridges the divide between fresh spring produce and the zip of winter citrus like oranges, lemons, and grapefruit. It's a simple little soup - very much like our Leek and Yogurt soup. But it has a bright tartness all its own, just right for one of these long, light spring evenings.
Easy to whip up, and good hot or just lukewarm, with a bite of bread and some white wine. Maybe a book too? We like to eat soup when we read at table.
Are you finding fresh sandy leeks at your market? We love them. What are you doing with yours?
Leek and Lemon Soup
about 4 servings
2 large leeks, well-washed 6 cloves garlic 2 tablespoons butter 2 lemons, zested and juiced - about 1/4 cup juice 4 cups good chicken or vegetable broth 1/4 cup dry white wine or dry vermouth Salt and pepper to taste
Wash the leeks well and slice into thin half moons. Also slice the green tops. Smash the garlic roughly. Heat the butter until foaming over medium heat in a large soup pot or Dutch oven. Add the leeks and garlic and cook, stirring often, until soft - about 10 minutes.
Add the zest and lemon juice, broth, and white wine or vermouth. Reduce heat and simmer for at least an hour or until everything is very soft.
Puree with an immersion blender or in a regular blender. Return to pot and season to taste with salt and pepper.