Leek Cilantro Soup

Whenever I feel overwhelmed with thoughts, and the weather, so menacing and stormy, doesn’t give chances for an outdoor escape, I make soup. So many clashing feelings have crossed my mind lately. At work, I can’t seem to help over-analyzing every single word, event, behavior. I feel exhausted, mentally and physically drained, tired of everything and everyone, to the point of being extremely edgy with whoever addresses me the wrong way. At home, I try to spend the little time I have left doing what I love, surrounding myself with beauty: beautiful images, beautiful ideas, beautiful food. I try to create quality time with whom I love and know can understand what I feel because we feel the same.


With a head full of thoughts and ideas, dreams and hopes, I find a refuge in my kitchen. And it is by making soup, this time, that I found a corner of inner calm and solace. Chopping vegetable, listening to the rhythm of the knife on the board and ignoring those in my head, glancing at the pot sizzling with olive oil, stirring the hot liquid, watching colors, distinct elements, all blending into a pastel green cream –I force myself to see beyond, to focus on what is happening in front of me with the senses wide awake, and to leave those thoughts in the back of my mind.

Making a warming meal for us when it is so cold and windy outside is indeed a cure –It heals and calms our spirits. This time, it was leek soup. It appears on our table quite rarely, once a year is the average, and oh, every time we forget how much we love it, and how good it makes us feel.

I wanted this one to be bright green, with cilantro enhancing its beautiful, natural hue, and delicate green peas to give some texture. Green is hope, we say in Italy. Indeed, there is much to hope for.

 Leek Cilantro Soup

serves 3-4
1 tbs extra virgin olive oil
6 medium leeks
1 large potatoes
2 tbs quality vegetable bouillon
fine grain sea salt, to taste
1 cup fresh or frozen green peas
1 cup fresh cilantro leaves

 Remove the outer leaves from the leeks and trim the ends. Cut lengthwise, in pieces of about 1 inch, wash under running water, drain and set aside. Peel and chop the potato.
In a large saucepan, heat the oil. Add leeks and potato and let cook for about 5 minutes, stirring frequently. Add enough water to cover the vegetables, lower the heat and cover. Bring to a boil, add bullion and let cook until tender, about 15 minutes.
In the meantime, bring a small pot of water to a boil, add fresh peas and blanch for 2-3 minutes. Drain and let sit in ice-cold water until ready to use.
Transfer vegetables and the liquid to a blender and process until you have a smooth soup. Taste for salt and add more if needed. Add 3/4 of the cilantro and process with the rest of the soup until combined. Add the peas but don’t blend.

Serve hot with a drizzle of oil and the rest of the cilantro.

12 Comments

  1. barbaraT @ pane-burro February 7, 2013

    ma senti senti.. io che il coriandolo lo infilo veramente dappertutto, nella vellutata di porri non ce l'ho mai messo! ma infatti secondo me ci deve stare benissimo!

    Reply
    • Valeria February 7, 2013

      ho visto la tua zuppa, e siccome come te infilo coriandolo ovunque, devo provarla assolutamente, prima che finisca la stagione della zucca!

      Reply
  2. barbaraT @ pane-burro February 7, 2013

    ussignùr! stavo sbirciando il tuo indice delle ricette e mi sono accorta che alla voce Meat la traduzione è Secondi di cane!

    Reply
    • Valeria February 7, 2013

      XD correggo subito –questo ti dà un'idea di quanta carne mangio e quanto aggiorno quella sezione…

      Reply
  3. Magie dolci February 7, 2013

    Che buona la zuppa di porro :)Tira proprio su gli animi, e con il coriandolo è molto british 😉 In bocca al lupo per il periodo no, continua con la cook therapy così fai felici anche noi!

    Reply
    • Valeria February 7, 2013

      🙂 massì, passa eh. specie a suon di zuppa!

      Reply
  4. Reb February 7, 2013

    Basta, son finalmente qui col mio tea tranquilla sul divano, ti scrivo. A più tardi.

    Reply
  5. Hysteria Lane February 7, 2013

    cara

    Reply
  6. Kikinha February 7, 2013

    Anche per me ultimamente è familiare la sensazione di sfinimento per il troppo pensare, per quella maledetta tendenza ad analizzare ogni minimo particoalre che, alla fine, ti fa perdere di vista il quadro generale delle cose… e che ti fa finire col non vedere l'elefante perché sei troppo impegnato a guardare la formica 🙂
    Dovrò proprio provare questa zuppa allora… chissà che non aiuti anche me a rimettermi in sesto! 😉

    Reply
  7. Chelsea Shannon February 13, 2013

    Your blog is a revelation – I adore your style and your recipes are always so wonderful looking! I don't know if I've ever tasted leeks and cilantro together – will have to try this out. xoxo chelsea http://nowismagic.blogspot.com

    Reply

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