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Leek and Caper Soup

A creamy vegetarian soup made with sautéed leeks, garlic, white wine, and capers, finished with fresh chives.

VegetarianSoupQuickCreamy

Estimated Nutrition

Per Serving Total
Calories 595.6 kcals 595.6 kcals
Carbohydrates 15.4 grams 15.4 grams
Fat 48.2 grams 48.2 grams
Protein 6.8 grams 6.8 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Capers
rinsed and drained
Dairy
75
ml
Double Cream
Liquids
100
ml
White Wine
150
ml
Chicken Stock
hot; vegetable stock can be substituted
NutsSeeds
1
clove
Garlic
finely chopped
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
15
ml
Chives
fresh, chopped, for garnish
OilsFats
15
ml
Olive Oil
Vegetables
1
piece
Leek
finely sliced

Steps

  • Heat olive oil in a pan over medium heat and sauté the leek until softened.
  • Add the garlic and fry for one minute.
  • Add 100ml white wine, increase heat, and simmer for 2 to 3 minutes.
  • Add 150ml stock, 75ml double cream, and capers and simmer for 3 to 4 minutes.
  • Season with salt and pepper to taste.
  • Pour the soup into a bowl and garnish with chopped chives.