Simone’s Kitchen
Natural Food Cuisine For Body, Mind & Soul
Creamy
Leek Soup with Garlic Croutons and Celery Leaves
Another easy creamy but light soup! I love this soup because it goes well with so many other dishes.
The crunchy croutons add flavour and a nice contrast to the creamy soup.
Ingredients:
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4 medium size leeks, sliced in half lengthwise and cut in 2cm diagonals
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1/2 cup rice flakes
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1/4 cup soy cuisine (soy cream) optional
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3 cm piece of kombu
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1 medium dried shiitake
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2 bay leaves
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1 TBLS Olive oil
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Sea salt
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Umeboshi vinegar
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Fresh ground black pepper
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Small bunch of celery leaves - washed, dried and finely chopped
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Croutons: see crouton recipe
Instructions:
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Soak the kombu and shiitake in 1 cup of water until shiitake is soft then remove stem and dice the mushroom in a small dice.
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Heat a medium size soup pan, add the Olive oil and saute the leeks and bay leave with a pinch of sea salt for a few min.
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Add the shiitake, kombu and soaking water plus another 3 cups of water - bring to a boil on a medium flame.
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Add 1/2 tsp sea salt and the rice flakes, cover and turn down to simmer for 10 min.
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When leeks are tender remove the kombu and bay leaves and use an immersion blender to blend the soup.
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Return to very low flame and stir in the soy cream, and season to taste with umeboshi vinegar and fresh black pepper.
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Serve and garnish with celery leaves and croutons.