Dutch Oven

This soup is good on its own or served over thin slices of good crusty bread that have been pan toasted in melted butter, like a grilled cheese sandwich without the cheese.

Sun Oven Leek Soup


2 tablespoons olive oil

2 tablespoons unsalted butter

1 onion, finely chopped

1 stalk celery, finely chopped

4 leeks, white and pale green parts only, chopped

6 cups broth, (chicken, beef, or vegetable)

2 cups frozen peas, thawed

6 tablespoons finely chopped fresh flat leaf parsley, divided

salt and pepper to taste

1/2 cup freshly grated Parmesan cheese


Set Sun Oven out to preheat.

In a large pot, heat the oil and butter over medium heat. Add the onion and celery and cook, stirring often, until just softened, about 5 minutes. Stir in the leeks, peas, 3 tablespoons of the parsley, and the broth.

Cover and transfer to the Sun Oven.

Cook until the leeks are soft, 1 1/2 to 2 hours. Using an immersion blender, puree the soup until smooth. Stir in the remaining parsley and cheese. Season to taste with salt and pepper.

Makes 4 to 6 servings.


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