- 3 cups sliced leek
- 2 cups vegan chicken broth (prepared form Not Chick'n bouillon)
- 3/4 teaspoon fresh rosemary, divided
- 1 crushed garlic clove
- 1 tablespoon all-purpose flour
- 2 cups plain non-dairy milk
- Dash of ground nutmeg
- 2 teaspoons vegan butter
- 3/4 teaspoon salt
- 1/4 teaspoon grated lemon rind
Note: I recommend letting the mixture cool slightly before pureeing, otherwise the steam will create too much pressure when you blend.
2. Place the flour in the saucepan, and gradually add the milk, stirring with a whisk until blended. Add the pureed leek mixture and the nutmeg. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Remove from heat and stir in the remaining 1/4 teaspoon rosemary, the butter, the salt, and the lemon rind.
4 servings (about 1 cup), Calories 131
Wow - one bite of this soup and I declared it "restaurant-worthy." The butter added the most wonderful layer of creaminess, and the hints of lemon and nutmeg were just beautiful. Quite honestly, the leeks were almost lost in the mix, but gave a subtle undertone to the soup that I really liked. Although you can use vegetable broth instead of the vegan chicken broth, I definitely recommend the latter - it is lighter in color and softer in taste, and a better fit for the recipe.