Recipe type: Soup
Prep time: 10 mins
Total time: 60 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


500 g leeks (white and pale green parts only; reserve green parts for garnish)

1 ½ tbsp butter

1 tsp sugar

½ small onion, thinly sliced

3 garlic cloves, thinly sliced

250 ml (1 cup) chicken or vegetable stock or water

125 ml (½ cup) milk

125 ml (½ cup) heavy cream

125 ml (1/2 cup) sour cream

Pepper and kosher salt

Frying oil


150 g fried turkey or pork bacon

1 sprig rosemary

Green parts of the leek, thinly sliced

Truffle oil, optional


Halve leeks lengthwise and thinly slice crosswise.

In a large kettle, cook leeks, garlic and white onion in butter over medium low heat, stirring occasionally, until some begin to turn golden, about 20-30 minutes.

Stir in sugar and cook, stirring occasionally, 10 minutes.

Add 1 cup stock and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes. Let cool slightly.

Fry the bacon and put aside.

With an immersion blender, puree the leek mixture and milk and heavy cream.

Return soup to pot and heat over medium, adding water by ¼-cupfuls, to thicken if necessary.

Season with salt and pepper.

To serve

Before serving stir in the sour cream.

Top with fried green leeks, bacon and some rosemary.

Drizzle with truffle oil and sprinkle with sea salt.

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