Bridget Jones' Blue Soup
Immerse yourself in the flavors of the sea with this decadent and velvety blue leek soup. Savor the delicate brininess of the ocean combined with the earthy notes of leeks and potatoes. The vibrant blue hue adds an enchanting touch to this indulgent and comforting delight.
ingredients
- 2 large leeks, white and light green parts only, thinly sliced
- 3 medium potatoes, peeled and diced
- 1 celery, diced
- 2 garlic cloves, chopped
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- Blue food coloring (a few drops, if desired)
steps
- 1.
In a large pot, heat the butter and olive oil over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes.
- 2.
Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
- 3.
Pour in the broth, increase the heat to medium-high, and bring the mixture to a boil. Then, reduce the heat to low and simmer for 20 minutes or until the potatoes are tender.
- 4.
Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
- 5.
Return the soup to low heat and stir in the heavy cream. Season with salt and pepper to taste.
- 6.
If desired, add a few drops of blue food coloring to achieve the signature blue hue of the Bridget Jones' Diary soup.
- 7.
Simmer the soup on low heat for an additional 5 minutes, allowing the flavors to meld together.
- 8.
Ladle the Creamy Ocean Blue Soup into bowls and serve hot.
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