Cream of Roasted Leek Soup with Thyme and Lemon

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Prep time: ~10 mins. Cook time: ~ 60 mins
Makes: about 1 litre

Things you'll need:

Food stuff.

2 leeks

1 medium onion

2 garlic cloves (or equivalent puree amount)

1 chicken stock cube (or equivalent)

100ml double cream

1 tsp dried thyme

Olive oil

Lemon juice to taste - likely  no more than 2 tbsp

Salt & ground white pepper to taste (plus some extra freshly cracked black pepper for garnish if desired)

Other Stuff

A soup maker OR large saucepan and a blender.
Roasting tray/ oven proof dish large enough for the leeks
Aluminium foil
Chopping board
Suitable knife


What to do:

  1. Turn on your oven to Gas 6/ 180c and line your tray/roasting dish with foil and rub with some oil.
  2. Peel the onion and cut in 8 pieces. 
  3. Peel the outer layer of the leeks, slice in half lengthways from 2cm up from the base. Rinse under running cold water, make sure to get between the layers to clean any dirt that may be there. 
  4. If you have fresh garlic, peel them now. If you're using pre-prepared wait for a later step before using.
  5. Place the freshly prepped items on the tray and drizzle with some oil lightly. 
  6. One the oven is up to temp, put in the oven and set a timer for 25 mins. 
  7. Remove from the oven and place the tray somewhere to cool down and allow to cool until you can handle the leeks. 
  8. Once you can handle them, remove the leeks from the tray and cut them into 3cm/1in slices, transfer into whichever cooking item you are using along with whatever else is still on the tray.
  9. If you're using pre-made garlic puree, now is the time to add it to the mix. 
  10. Add the chicken stock and thyme to the mix, and top up with cold water to a max volume of 1litre
  11. If you're using a soup maker, set it to smooth soup and start the process. Skip to step 14
  12. Place the saucepan on a medium heat and bring the water up to a slow boil, stirring to ensure nothing sticks to the bottom of the pan and to dissolve the stock. 
  13. Once it's been at a gentle rolling boil for 5 minutes, blend up the mix until as smooth as possible. 
  14. If at this point it doesn't look smooth but you can't taste any lumps, this means you need more water for the fibres to "dissolve" into. Add a splash of water and blend again. Repeat this process in small steps until it's perfectly smooth. 
  15. Add in the double cream and do add a pinch of salt and white pepper and blend again quickly to mix together. 
  16. Adjust the seasoning to your preference, now add the lemon juice a couple of drops at a time until it's at the level you want. 
  17. Serve immediately with a pinch of freshly cracked black pepper to serve
  18. Any remaining soup can be transferred to an air tight container, and will last in the fridge for up to 5 days or 3-4 weeks in the freezer.


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