Lentil Leek Soup
Weather is the biggest inspiration for my recipe development. Even though it’s sunny and warm right now, Friday’s forecast is looking pretty dreary, which is perfect for this cozy soup recipe. The flavor reminds me of a classic potato leek soup, but with some fun garden flourishes.
Leeks have such a looooong growing period and our are finally ready to harvest (I also needed to get the leeks out of the field to make room for more summer crops). Incredibly, I started these from seeds last June and have loved watching them grow over the year, especially in the middle of winter. I trialed three versions, which is why there might be variations in size and color. Giant Musselburgh is the clear winner and the one I’ll use in the future.
Serves 4
40 minutes
Ingredients
3 tbsp olive oil
2 cups chopped leeks (white and light green parts, rinsed to remove any lingering dirt)
6 cups water
2 cups yellow lentils
2 tsp salt
1 large sprig thyme
1 tbsp apple cider vinegar
2 cups yellow flower blossoms (from purple sprouting broccoli and calendula)
1 small bunch of chives and chive blossoms, stems roughly chopped and florets pinched off and separated
In a large pot, heat olive oil over medium heat. Add leeks and cook until softened, stirring occasionally, about 10 minutes.
Add water, lentils, salt, and thyme (no need to strip the leaves, as they’ll fall off on their own). Bring the pot to a boil, then reduce heat to a simmer. Leave it partially covered and cook until soft, about 20 minutes. Stir a few times throughout, especially in the beginning to break up any lentil clumps.
Towards the end, remove the thyme stems and stir in the apple cider vinegar and flower petals.
Technically, you could eat the soup at this stage, but I highly recommend pureeing it with an immersion blender (or, carefully, in a food processor or blender). This really makes a huge difference. With all the incorporated air, it takes on a light and velvety texture. I also think that the flavors become more balanced; the earthiness of the lentils are more faded and better blended with the leeks. Try the soup before and after pureeing to taste this difference. Add more salt or vinegar if needed.
Garnish with chives and chive blossoms and drizzle with olive oil.
Notes: Yellow lentil dishes, especially Indian dals, often include turmeric for flavor and color. Absent of any fresh turmeric, we’re using calendula petals to add bright yellow and orange hues. They retain their color surprisingly well and I’ll definitely be use them in future soup recipes.