Leek and Caper Soup

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

Vegetarian Soup Quick Creamy

Estimated Nutrition

Calories

595.6

kcal / serving

595.6 kcal total

Carbs

15.4g

per serving

15.4 g total

Fat

48.2g

per serving

48.2 g total

Protein

6.8g

per serving

6.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

Liquids

100

White Wine

150

Chicken Stock

hot; vegetable stock can be substituted

NutsSeeds

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Chive

fresh, chopped, for garnish

OilsFats

Olive Oil

Vegetables

piece

Leek

finely sliced

Caper

rinsed and drained

Method

Pour the soup into a bowl and garnish with chopped chives.

Season with salt and pepper to taste.

Heat olive oil in a pan over medium heat and sauté the leek until softened.

Add 150ml stock, 75ml double cream, and capers and simmer for 3 to 4 minutes.

Add 100ml white wine, increase heat, and simmer for 2 to 3 minutes.

Add the garlic and fry for one minute.