Sephardic Leek Soup (Sopa de Prasa)

Ingredients

• 1/4 cup olive or vegetable oil
• 10 medium (about 2 pounds) leeks, trimmed, sliced and well-washed
• 2 large baking potatoes, peeled and grated OR 3 medium carrots, peeled and grated
• 1 bunch parsley, chopped
• 8 cups chicken broth or vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper (See note)
• Pinch of grated nutmeg (optional)

Directions

Heat the oil in a 6 quart pot over medium heat. Add the leeks and potatoes. Sauté until softened, 5 to 10 minutes.

Add the parsley, broth, salt and pepper, and nutmeg (optional). Bring to a boil. Reduce the heat to low and simmer the contents, covered, 40 minutes, until tender. Serve the soup as is or process in a blender.

Serve warm or chilled. Adjust seasoning before serving.

Note: White pepper is recommended for appearance in white soups. However, freshly ground black pepper is recommended for taste.

Home Recipes