Appetizers / Soups / Salads

Spring Leek and Lemon Soup takes several minutes to prepare.

Spring Leek and Lemon Soup takes several minutes to cook.

Spring Leek and Lemon Soup makes 4 servings.

The ingredients for Spring Leek and Lemon Soup are:

2 large leeks, well-washed
6 cloves garlic
2 tablespoons butter
2 lemons, zested and juiced - about 1/4 cup juice
4 cups good chicken or vegetable broth
1/4 cup dry white wine or dry vermouth
Salt and pepper to taste

Here is how you make Spring Leek and Lemon Soup:

Wash the leeks well and slice into thin half moons. Also slice the green tops. Smash the garlic roughly. Heat the butter until foaming over medium heat in a large soup pot or Dutch oven. Add the leeks and garlic and cook, stirring often, until soft - about 10 minutes.Add the zest and lemon juice, broth, and white wine or vermouth. Reduce heat and simmer for at least an hour or until everything is very soft.Puree with an immersion blender or in a regular blender. Return to pot and season to taste with salt and pepper. Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user RZOO8202.

The nutritional information for Spring Leek and Lemon Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 109.4

• Total Fat: 6.0 g
• Cholesterol: 20.3 mg
• Sodium: 1,014.7 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 1.3 g
• Protein: 2.1 g