Leek soup with olive oil

Languedoc olive oil PDO
Subtle flavour
Soupe de poireaux à l'huile d'olive
A PDO
Preparation
15 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 3 leeks
  • 2 potatoes
  • 1 vegetable stock cube
  • 1 onion
  • 3 tablespoons of Languedoc AOC olive oil
  • Salt, pepper

Tip

For this leek soup, we recommend a Languedoc AOC olive oil (subtle flavour) for its notes of tomato, almond and apple. You could also opt for an olive oil from Nyons PDO or Nice PDO.

Instructions

  • Sort and cut the leeks into chunks; peel the potatoes and cut them into large cubes. Wash everything.
  • Peel and finely chop the onion.
  • In a saucepan, fry the onion in 1 tablespoon of Languedoc AOC olive oil. When the onions are translucent, add the vegetables and fry for 5 minutes.
  • Add the vegetable stock cube and water (enough to just cover the vegetables), salt and pepper. Cook for 25 to 30 minutes.
  • Blend the soup using a hand blender. If it is too thick, add a little water.
  • Add 2 tablespoons of olive oil and serve this leek soup piping hot.

Tip

For this leek soup, we recommend a Languedoc AOC olive oil (subtle flavour) for its notes of tomato, almond and apple. You could also opt for an olive oil from Nyons PDO or Nice PDO.
We recommend...

For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.

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