Leek Soup with Whipped Feta

Leek Soup with Whipped Feta Recipe

Ingredients (serve 4)

For the soup

2 tablespoons olive oil

2 shallots (peeled and sliced)

2 garlic cloves (peeled and sliced)

100g celery (sliced)

100g potato (peeled and sliced)

450g leek (sliced)

1.2L water

salt & pepper

For the whipped feta

80g crumbled feta cheese

60g cream cheese

Optional: cream, grated lemon zest.

1. Put the olive oil in a large saucepan (or soup pot) over a medium heat. Add the shallots and garlic, stir and soften for 2 to 3 minutes. Add the celery, leek and potato dice and cook for another 5 minutes, stirring occasionally.

2. Pour the water in and bring to a boil. Reduce the heat, season with salt* and pepper, cover and simmer for 20/25 minutes (check that the potato pieces are tender).

3. While the soup is cooking, prepare the whipped feta. Put the crumbled feta cheese in a small food processor and mix into smaller crumbs. Add the cream cheese and blend for 4 to 5 minutes until you get a smooth texture. Pour into a small serving bowl.

4. When the soup is cooked, remove two ladles worth of the liquid and keep aside in a bowl. Puree the soup with a blender (I use a hand held one) until smooth. If you like a thick soup, leave as it is. If you prefer it thinner, stir in some of the liquid set aside. As an option you could also add a bit of cream to the soup but the whipped feta topping will already add creaminess to it.

To serve, divide the leek soup between the bowls and add a spoonful of whipped feta on top. I also like sprinkling a little bit of grated lemon zest for extra deliciousness.

Notes:

* Season with salt to your liking. I personally do not add any as the whipped feta is already salt enough.

Bon appétit!