Tired of heavy, rich soups yet after a long winter? Even if it hasn't been traditionally cold too terribly much, we all are kind of over the concept of winter by this point in February, so I'm bringing you a lighter version of French onion soup, which is isn't even really meant to be compared to. That's just a mental jumping off point for you as you wrap your mind around this recipe.
It comes from the book Dutch Fork Cookery, a book from which I've been finding a lot of inspiration lately. Some of the recipes need to stay in the 18th century, like pork-stuffed maw or fried squirrel and cream gravy. There are many more I have bookmarked to modernize and share here to keep these recipes alive and to share some of my way back heritage (that I've only really discovered within the past few years) with ya'll.
Leeks vs. onions
You may be wondering about the ways that leek soup differs from onion soup. They are both in the allium family (along with shallots as well). Leeks have a milder, and more delicate flavor than onions, which can have a sharp and sometimes stinging flavor when eaten raw.
You can use the white and light green parts of a leek for cooking to eat, and the darker green parts can be used to impart flavor to soups and stocks (but don't eat them, they are tough).
Onions and leeks can sort of be subbed out for one another in recipes when you need the onion flavor but not the structure. Leeks are softer and thinner, and wouldn't hold up in fajitas the way an onion would. So think about that if you are trying to sub them out for one another — and don't forget to account for the difference in flavor. Again, leeks are subtler, and onions have a stronger allium-ier flavor. If you use leeks for onions, you may not taste anything depending on the dish in question.
In this soup, we definitely want the delicateness of flavor and structure of the leeks. Otherwise, we'd just go for that heavier french onion soup, right?
German Leek Soup
Ingredients
- 4 leeks white and light green parts only, chopped into thin rings
- 4 tbsp unsalted butter
- 2 tbsp all purpose flour
- 4 cups vegetable or chicken stock
- ½ cup heavy cream
- ¼ tsp garlic powder
- ¼ tsp grated nutmeg optional
- chopped chives for garnish
- salt and pepper to taste
- toasted bread rounds optional
Instructions
- Melt the butter in a large saucepan over medium heat. Once melted add in the chopped leeks.
- Add in the flour and saute for 2 minutes, while stirring frequently.
- Whisk in the stock, garlic powder, and nutmeg, going slowly to avoid clumping. Simmer for 20 minutes, then add the cream, salt, and pepper.
- Stir for up to 5 more minutes, until the cream is heated through but not bubbling. Remove from heat.
- Serve in individual bowls, top with chives, and dip in your toasted bread rounds to eat.
This soup was just wonderfully warming, and left me full without feeling stuffed, like an entire bowl of French onion soup can sometimes induce. It's got the promise of spring in the green onioniness of the leeks, but it has the stick-to-your-ribs quality you want in a cold weather soup. Basically, it does it all, plus leeks are full of vitamins A, C, K, and fiber. MMM.
Just make sure you know how to clean and cut a leek before getting started on this recipe! They can get filled with sand thanks to their many many layers.
For more recipes from Dutch Fork Cookery, check out this syllabub, and more South Carolina-German recipes are coming to this space very soon as well!
