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Leek cappuccino soup

By: Tristan Welch

Published: 7 Feb 20
Updated: 18 Mar 24

“This is a wonderful seasonal treat. Serve it in a teacup and it’s the fanciest mug of soup you’ll ever find. Forget the spoon – just sip it straight from the cup.” Tristan Welch

Take a look at more of our warming winter soup recipes here.

Easy
January 2020

Test kitchen approved

Serves 6
Hands-on time 30 min, simmering time 15 min

“This is a wonderful seasonal treat. Serve it in a teacup and it’s the fanciest mug of soup you’ll ever find. Forget the spoon – just sip it straight from the cup.” Tristan Welch

Take a look at more of our warming winter soup recipes here.

Vegetarian recipes

Nutrition: For 6

Calories: 152kcals
Fat: 9.3g (5.7g saturated)
Protein: 4.2g
Carbohydrates: 11.1g (5g sugars)
Fibre: 3.6g
Salt: 0.2g

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Ingredients

700ml vegetable stock
300ml whole milk
2 bay leaves
2 fresh thyme sprigs
50g butter
3 large leeks, very finely sliced (see tips)
1 large potato (about 180g), peeled and very finely sliced –
see tips

You’ll also need…

Stick blender

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Method

Put the stock, milk, bay leaves and thyme in a saucepan over a high heat, then bring just to the boil. Reduce the heat to low to keep warm.
Meanwhile, melt the butter over a low heat in a large saucepan. Add the leeks, potato and a pinch of salt, stir to coat, then turn up the heat to high and cook for 10-12 minutes until tender, stirring frequently to ensure the vegetables don’t colour.
Pour the stock and milk mixture over the vegetables. Simmer for
15 minutes, then take off the heat and discard the herbs. Using a stick blender, blend until smooth. Pass through a sieve into a deep saucepan (with enough room to submerge the blender blades for frothing later). The soup should have a velvety texture (add a little stock or water if you need to). Taste, season and keep in the saucepan until ready to serve (see Make Ahead).

To serve, gently warm the soup, then fill each cup three-quarters full. Whizz the remaining soup with the stick blender until frothy, then spoon into the cups.

Recipe from January 2020 Issue

Nutrition

Nutrition: per serving

Calories: 152kcals
Fat: 9.3g (5.7g saturated)
Protein: 4.2g
Carbohydrates: 11.1g (5g sugars)
Fibre: 3.6g
Salt: 0.2g

delicious. tips

To keep the vibrant green of the soup, finely and evenly slice the vegetables, then cook on a high heat until tender. Once blended, cool briefly in the fridge or freezer. The key is to limit the time the green part of the leeks, which contains the bright green chlorophyll, is hot.

This dish has little to no waste – even the green leek tops are used. If you have a little bit leftover, stir it into a risotto or pasta bake for a creamy finish.
Make up to 3 days ahead, then cover and chill. Reheat gently over a low heat, then froth the top of the soup with a stick blender just before serving.
A stick blender incorporates lots of air bubbles, giving a light, foamy aerated texture to the top of the soup.