Ludo Lefebvre doesn’t automatically reach for the chicken stock when making this velvety leek soup. Water is optimal for clean, vegetable-focused taste; stock adds its own poultry-rich flavor, color and richness. Slideshow: More Leeks Recipes
Lovely simple soup with a balanced flavor. The texture is silky and the flavor is subtle without being lost. I opted for 5 cups chicken stock and 2 cups water. I probably simmered for longer than the 30 minutes--perhaps 50 minutes. Because of the stock, I reduced the heavy cream to 2 TB. A vegetarian version of this would be a nice option, too.
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