Cream of Leek Soup
(Crema di Porri)
Ingredients:
For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Soup:
6 leeks, white parts only and thinly sliced
1 tablespoon tomato puree
6 fl oz (175 ml) milk
1 oz (25 grams) butter
1 and 1/2 oz (40 grams) plain flour
3 tablespoons extra virgin olive oil
1 egg yolk
2 tablespoons double cream
4 tablespoons Parmigiano cheese, freshly grated
Salt and pepper
Directions:
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Soup:
Heat the olive oil in saucepan.
Add the leeks and cook over a low heat, stirring occasionally, for about 5 minutes.
Stir together the tomato puree and milk, add to the pan and heat gently.
Transfer to a food processor and process to a puree.
Melt the butter in a saucepan, stir in the flour, then gradually stir in the vegetable stock.
Cook, stirring constantly, for about 20 minutes.
Add the leek puree and cook over a very low heat for an additional 15 minutes.
Season lightly with salt.
Beat together the egg yolk, cream and Parmigiano cheese in a bowl, then whisk into the soup.
Pour the soup into a soup bowl and serve. Serves 4.