Cream of Leek Soup

Cream of Leek Soup
  • 4 servings
  • 0:15 Preparation
  • 0:35 Cooking
  • 0:50 Total Time


Add all
  • 4 tsp.
    (20 mL)

    extra virgin oil

  • 1

    medium onion chopped

  • 1

    large garlic clove, chopped

  • 2 cups
    (500 mL)

    thinly sliced leeks, white part only

  • 2 cups
    (500 mL)

    cubed, peeled potatoes

  • 1

    zucchini sliced thin

  • 3 cups
    (750 mL)

    chicken bouillon

  • 2 cups
    (500 mL)


  • 1 tsp.
    (5 mL)


  • Salt and pepper to taste


In a pot, cook vegetables in hot oil for 2 minutes.

Add chicken bouillon and bring to a boil. Cover and simmer for 25 minutes.

Purée vegetables in food processor. Return to pot and add milk and chervil.

Heat for 8-10 minutes. to desired smooth consistency.

Season to taste.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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