Tuesday, February 15, 2011

Leek Soup with Dill Oil

Leek Soup with Dill Oil
((Printable Version))

1 small bunch of fresh dill
9 tablespoons extra virgin olive oil
3 1/2 pounds leeks
6 tablespoons unsalted butter
Sea salt to taste
2 large red potatoes, chopped
3 cloves garlic, sliced
6 cups vegetable broth
Chopped almonds and parmesan cheese for topping

1. In a blender or food processor, blend the olive oil and dill. Set aside.

2. Cut the dark green ends off the leeks. Cut in half lengthwise and slice.

Soak well in water to clean and then spin dry in a salad spinner.

3. In a stock pot, melt the butter and add about 5 tablespoons dill oil.  Cook the leeks for about 6-8 minutes.  Add the garlic, chopped potatoes, and broth.  Cook for about 20 minutes, until the potatoes are tender.

4. With a hand held blender, puree the soup until you've reached desired consistency. Season with salt to taste. Top with almonds, parmesan cheese, and a drizzle of dill oil.

Serve with some homemade bread for dipping.

 Source: 101 Cookbooks
Linked to: Gooseberry Patch


  1. Yummmmmmmmmmmmmmmmmm!!!!!!!!!!!! I love leeks, this soup is amazing and the bread is just picture perfect! Yum, yum again! Thank you for sharing :)

  2. This sounds so delish! I am always looking for a good soup recipe! I'm your newest follower thanks to the country cook :!

  3. Thanks Eccentric Kitchen! I'm following you over on Facebook now. (My favorite place to follow blogs.) :)

  4. Dill is one of my favourite spices.. problem is that i don't have where to grow it and in fridge it doesnt stay that long fresh.. :(

  5. This looks divine and easy to make. Love all of those ingredients. Dill oil. Nice!!

  6. Love your Leek soup, refrigerator pickles and your quiche recipes. I will print these or write them down. Would love to try all. Thank you.