Leek & Pear Soup

Author: Les Cultures de chez nous
Images poireaux
Preparation 10
Baking 20
Portions 6
Freezing No


  • 2 tablespoons (30 ml) olive oil
  • 2 leeks, sliced
  • 4 cups (1 liter) chicken broth
  • 2 potatoes, peeled & cut in chunks
  • 5 pears, peeled, seeded& sliced in quarters
  • 1 cup (250 ml) milk
  • Tarragon
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  • Heat oil in a saucepan over medium heat. Brown the sliced leeks until they become almost clear.
  • Add chicken broth, potatoes and pears. Salt and pepper.
  • Bring to a boil then simmer for about 15 minutes or until potatoes are tender.
  • Reduce into puree with a mixer or blender.
  • Pour into a saucepan and add milk.
  • Heat and serve.
  • Garnish with tarragon.

Chef's notes

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