Serious Eats: Recipes

Eat For Eight Bucks: Leek Soup with Lemon and Dill

[Photograph: Phoebe Lapine of Big Girls, Small Kitchen]

Spring is my favorite season, not just because trees are budding, birds are chirping, and all those lovers loving—it's leek season too! Leeks put all other aromatics to shame. When they're simmered with butter until soft, the resulting confit can be combined with almost anything and taste delicious. Leek quesadillas anyone?

I rarely cook anything that doesn't include onion and garlic, especially simple soups. But with leeks in the picture, you don't need much else. This soup is easy and cheap (always good). It also celebrates my favorite springtime vegetable, with just a hint of lemon and dill to make the whole pot sing.

Shopping List: 3 large leeks, $3.00; 1 quart purchased stock, $2.00; 2 russet potatoes, $0.50; dill, $0.50 (prorated); 1 lemon, $0.50; crème fraiche, $0.50 (prorated)
Pantry Items: Butter, White Wine, Salt,
Total Cost (for 2 portions): $7.00

About the authors: Phoebe and Cara are the co-founders of Big Girls, Small Kitchen, a food and cooking website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. They have a heated, decade-long rivalry about whose Oatmeal Chocolate Chip Cookie is the best. Their book, In The Small Kitchen, will be published in the spring of 2011 by William Morrow. Visit their blog here.

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