Lemon Leek and Potato Soup - Carolina Gelen

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the leeks: peel off the outer layer. Trim any dry dark green ends. Trim the root ends. Halve the leeks lengthwise and thinly slice. Add the sliced leeks to a large bowl and thoroughly wash and drain.

Step 2

Make the lemon leek and potato soup: To a large soup pot or Dutch-oven over medium heat, heat the oil. Add the fennel, coriander, turmeric and a few cracks of black pepper. Stir for 1 minute, until fragrant. Add the leeks, season with a few big pinches of salt and toss to coat in spices and oil. Cook, stirring occasionally for 10 minutes, until softened.

Step 3

Add the potatoes, water or vegetable stock, and season with a few big pinches of salt. Raise the heat to high, cover the pot and bring to a boil.

Step 4

Once the liquid starts boiling, reduce the heat to medium, partially cover the pot with a lid and vigorously simmer for 45 to 50 minutes.

Step 5

Meanwhile, bring a small pot of water to a boil. Season with salt. Cook the pasta until al dente (a few minutes less than what the packaging calls for). Drain and reserve.

Step 6

Taste the soup and add more salt, as needed. Remove the pot off heat. Zest the lemons in the broth using a zester or microplane. Juice the lemons (3 to 4 tablespoons lemon juice) and stir the juice in the soup. Stir in the grated garlic and cooked pasta. Serve with a dollop of sour cream or creme fraiche on top.