Leek & Coriander Cream Soup

Soup is a constant evening mini meal in our household. Though sufficient has been said about the benefits of eating your soup before your meal but same cannot be said about the practice. We simply do not eat enough of this health loaded food means. In many countries and many races a soup or an iteration of a soup is often a complete meal. Traditionally soups are bracketed in 4 classifications. 1st would be red and hot looking soups with tomato as it’s base. 2nd would be the white base soup which is the cream of the main ingredient soup. The 3rd one is a mixed soup loaded with ingredients called a broth. Finally, the last type would be the clear soup with near transparent look. 

….need to know (food details)

  • Number of people served : 2
  • Preparation time : 40 minutes
  • Serving size : 1 cupfull each

….and we need (ingredient)

  • Leek 4 inches piece : Amazingly tasty onion family veggie. It grows super easily in any garden and requires minimum taking care. They are milder and more flavored than an onion. It is also very healthy for blood vessels, bones, heart, digestion, vision etc.
  • Coriander 1 bunch : Again, this comes straight from my garden. Gives an orangy zest, coriander is again a blood regulator.
  • Extra virgin olive oil 1 tablespoon : Extra virgin oil ensures that there is no inherent flavor in this oil.
  • Butter 1 tablespoon : Mild brackish taste of butter adding to the body building benefits.
  • Maida (Fine Wheat Flour) 2 tablespoon : Fine flour adds to the viscosity of the soup without disturbing its flavor and fragrance. This just impacts the texture of the soup.
  • Milk 2 cups : The cream base and the base of the healthiness of the soup too. It gives white color and mild sour flavor as well. Eating this soup will also make a kid get the calcium, protein and potassium of the milk in a very different way.
  • Salt & Pepper to taste : as always 🙂

….time to cook ‘n roll (cooking instructions)

  • Heat a pan and melt butter in it. Add the oil in it. Heat on medium flame for 1 minute.
  • Add chopped leek and coriander to it and saute for 2 to 3 minutes.
  • Add the maida in it and keep moving so as not to form any lumps. While doing so gradually pour 1 cup water. Stir properly so as not to form lumps.
  • Add salt and pepper to it as per your taste and mix well. Keep cooking for 2 minutes further.
  • Take off the flame when the water has reduced to half of original either by cooking or by soaking in the flour.
  • Take this and add milk to it and grind coarsely. Grinding intensity is your choice. you can grind finer for thicker soups or grind very coarsely to enjoy the bits of veggies in your mouth while eating your soup. I prefer the 2nd option.
  • Now take this ground mixture and cook 3 to 4 minutes further and serve hot and steaming to all the eager ones waiting !!

Storage : Dont store, the cream might get sour.

Missing Something ? : Light cream can be used instead of milk. But milk is obviously easier to lay hands upon.


8 thoughts on “Leek & Coriander Cream Soup

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