+
0 (0)

Categories: Soups, Vegetarian

Magical leek soup

I have a friend whose health regimes over the years have entertained and sometimes alarmed me. When I first moved to Los Angeles 10 years ago, she believed passionately in the benefits of high colonics (not just colonics). Over the ... Read more

Total time: 50 minutes | Serves 1 for the weekend
Note: Adapted from "French Women Don't Get Fat" by Mireille Guiliano.
  • 2 pounds leeks
  • Extra-virgin olive oil
  • Lemon juice
  • Chopped parsley, optional

Step 1Cut the leeks in half lengthwise and rinse well to get rid of grit. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the trimmings for soup stock.)

Step 2Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.

Step 3The juice is to be drunk (reheated or at room temperature as preferred) every 2 to 3 hours, 1 cup at a time. For meals, or whenever hungry, have some of the leeks themselves, one-half cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley if you wish.

Each one-half cup serving of leeks with 1/4 teaspoon olive oil:
26 calories; 0 protein; 4 grams carbohydrates; 1 gram fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 5 sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Soups
Beef stew with chayotes
Cajun shrimp and corn chowder
Soupe a l'oignon gratinee
Creamy butternut squash soup with ginger