Leek Soup Spiced up with Fire Cider
“If you’re afraid of butter, use cream.”
― Julia Child
This recipe by Jim Huebner is perfect for the snow day we are having!
- 5 -7 cups of leeks, tops trimmed down to pale green, roots removed, sliced into thin half moons.
- 6 carrots, peeled if necessary, and chopped
- ¼ cup of pasture butter (you can, as Julia suggests, also add cream to the finished soup)
- 2-4 cups of organic chicken stock or mushroom broth
- Salt and pepper
- a dose of Fire Cider
First, sweat the leeks in the butter with a generous sprinkling of salt in a heavy bottomed sauce pan. Cook the sliced leeks over medium-low heat until they are soft, wilted and starting to brown a bit.
Add the broth, start with 2 cups, if it looks too thick, add more. Then the chopped carrots and cook the soup until the carrots are soft. Remove from heat and blend with an immersion blender. Add salt, pepper and Fire Cider to taste.
Optional: Add a dollop of cream to each bowl as you serve for a filling and decadent meal.