| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 337 | 18g | 10g | 38g |
| sugars | fibre | protein | salt |
| 5g | 3g | 8g | 0.9g |
Why I Love Spanish Crema de Puerros
From my kitchen in sun-kissed Miami, I’m eager to share with you a classic recipe that hails from my Spanish roots, one that’s warmed my family’s hearts for generations – Crema de Puerros. This traditional Spanish leek and potato soup, brimming with rustic charm, is the epitome of comfort food, offering a symphony of flavors that are both soothing, and incredibly indulgent. With origins traced back to Spain’s northern regions, it’s a delightful introduction to Spanish fare that is not as widely recognized as paella or tapas, yet packs an equally captivating punch.
A Nod to Timeless Spanish Culinary Traditions
The Crema de Puerros recipe is an exemplary piece of the surprisingly varied puzzle that is Spanish cuisine. Borrowing influences from myriad regional specialties, this dish is both hearty and satisfying in its simplicity. Even though it’s popularly served as a warm appetizer or light lunch, it’s equally comforting as a dinner recipe too. Much like the delicious Lentil and Spinach Soup by Jamie Oliver, it showcases the power of humble vegetables transformed into an extraordinary meal.
The Magic behind Crema de Puerros
The magic of the Crema de Puerros lies in the harmonious interplay of its basic ingredients, reliant essentially on leeks and potatoes for its core flavor. Its genius lies in the proper preparation of these foundational ingredients: the leeks and onion sauteed in butter until soft and aromatic, the potatoes then simmered in the chicken broth until tender. Finally, these ingredients are smoothly blended and stirred with heavy cream to create a velvety concoction that is both satisfying and comforting in equal measures. The combination of the hearty vegetables with rich, hearty chicken broth and sumptuous cream is a salvo to the senses.
Pairing and Serving Suggestions
And what to pair Crema de Puerros with, you may wonder? Well, it makes for an interesting contrast when served as a prelude to a bold, hearty main like the quintessential Spanish dish – Paella. Alternatively, you can choose to keep things light and wholesome with a vibrant Quinoa Salad or perhaps a grilled chicken sandwich. And of course, nothing beats the elegance of a glass of Spanish white wine like Albariño to complement your meal.
What You’ll Need
- 4 large leeks
- 2 large potatoes
- 1 large onion
- 2 cloves garlic
- 4 cups chicken broth
- 2 tablespoons butter
- 1 cup heavy cream
- Salt and pepper, to taste
- Chopped parsley, for garnish
Method
Step One
Start by cleaning the leeks thoroughly as dirt often gets trapped in their layers. Cut off the dark green parts of the leeks and discard. Chop the white and light green parts into thin slices.
Step Two
Peel and finely dice the potatoes, onion, and garlic cloves. Set aside.
Step Three
In a large pot, melt the butter over medium heat. Add the chopped leeks, onions, and garlic to the pot. Cook for around 5-7 minutes until the vegetables are soft but not browned.
Step Four
Next, add the diced potatoes to the pot, along with the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are completely soft.
Step Five
Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender to achieve the same effect. Ensure to allow the soup to cool a bit before blending to avoid steam build up.
Step Six
Once the soup is pureed, stir in the heavy cream. Season with salt and pepper to taste, and heat the soup through before serving.
Step Seven
Ladle the Cream of Leek soup (Crema de Puerros) into serving bowls and garnish with freshly chopped parsley before serving. Enjoy while hot.
