Most Thermomix® soups follow the same pattern: add everything, cook, blend, done. This one is different. This creamy leek soup gets its texture from a roux made directly in the mixing bowl. The result is a thickened soup that needs no potatoes. No padding, just leek as the star.
We use vegetable stock here rather than chicken stock so the leek flavour is not overpowered. 300 g of leek for four servings might sound like too little, but it produces a soup with a strong, clean flavour because the leek loses a great deal of volume when sweated in butter and releases its aroma fully. If you want something heartier, sweat a few smoked bacon lardons with the butter at the start. The recipe mentions this as an optional tip in the notes.
Creamy Leek Soup with the Thermomix®
Ingredients 0 / 9 ✓
- 1 shallot
- 30 g butter
- 300 g leek
- 25 g flour
- 800 g vegetable stock
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp turmeric
- 50 g double cream
Instructions 0 / 4
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1
Chop the shallot.
Add the shallot to the mixing bowl and chop for 5 seconds / speed 5, then push down with the spatula.
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2
Sweat the butter.
Add the butter and sweat for 5 minutes / Varoma / speed 1.
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3
Prepare the leek.
Meanwhile, wash the leek and cut into pieces, add to the mixing bowl and chop for 6 seconds / speed 6 using the spatula.
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4
Cook the soup.
Add all remaining ingredients to the mixing bowl and cook for 20 minutes / 100°C / reverse direction / speed 1.
Tip: If you like, you can add 50 g of smoked bacon lardons to the butter in step 2. The bacon makes the soup heartier and more substantial. Serve it with fresh baguettes.
Nutrition per serving
How the roux works in the Thermomix®
Classically you stir a roux by hand in a saucepan to stop it catching. In the Thermomix® the stirring drive takes care of that. The shallot goes in first and is chopped at speed 5, then the butter and leek sweat at Varoma temperature on speed 1. After that, the flour, stock, seasoning and cream go into the mixing bowl and cook for 20 minutes at 100°C in reverse direction.
There is no blending at the end. The binding comes from the flour and the creaminess from the 50 g of double cream. White pepper and turmeric season it gently; the turmeric also gives the soup a light golden colour. Important: weigh the flour on the scales rather than measuring with a tablespoon. Two tablespoons can vary quite a bit depending on spoon size, and too much flour makes the soup stodgy.
If the consistency is not quite right
Too thick? Add a little extra vegetable stock at the end and stir briefly on speed 1. Too thin only really happens if the flour quantity was off. We recommend using scales rather than a tablespoon.
Freshly baked baguette goes very well alongside. If you want to try a related cream soup, our tomato cream soup is also ready in 20 minutes, and the potato soup with the Thermomix® is a great alternative for anyone who wants something more filling.
Goes well with: baguette, ciabatta and bread rolls.
