Alsatian Leek and Carrot Soup With Semolina 6.000

Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post

Dec 11, 2018

This simple preparation is served as a first course in Alsatian cuisine and retains the flavor of the vegetables by reducing them to small bits before cooking, instead of after. A shot of heavy cream enriches the dish.

To read the accompanying story, see: 2018 is an investment year for cookbooks.

Make Ahead: The soup can be prepared, without the cream, and refrigerated a day in advance. Reheat over low heat and stir in the cream once the soup is heated through.

6 - 8

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Tested size: 6-8 servings; makes about 8 cups

  • 8 ounces thin leeks (3 or 4 total), white and light-green parts
  • 8 ounces carrots, scrubbed well and cut into 1-inch chunks
  • 8 cups water (see NOTE)
  • 2 chicken bouillon cubes, preferably Knorr brand (see NOTE)
  • 1/3 cup finely ground semolina flour, or more as needed
  • 1/4 cup heavy cream
  • Kosher salt
  • Freshly ground black pepper


Slice the leeks in half lengthwise, then crosswise into thin slices. Place in a deep container of cold water and ice cubes. Give them a swish with your hand, then let sit for 15 minutes (so any grit can fall to the bottom). Gently lift them out and shake off excess moisture; do not drain.

Place the leeks in a food processor, along with the carrots. Pulse or process until the vegetable mixture is reduced to bits the size of small grains of rice, being careful not to create a mushy mixture.

Bring the water to a boil in a soup pot over high heat. Stir in the bouillon cubes and the vegetable mixture; once the liquid returns to a boil, reduce the heat to medium and cook for 5 or 6 minutes -- just until the vegetables are not quite fully tender and softened. Check them often so they do not overcook.

Whisk in the 1/3 cup of semolina, continuing to whisk to form a slightly thickened soup. This may take a few minutes, and you may need to add another tablespoon or two to achieve the desired consistency, which is not as thick as a pureed or cream soup.

(At this point, the soup can be cooled and refrigerated for up to 1 day in advance.)

Reduce the heat to medium-low. Stir in the heavy cream, then season generously with salt and pepper. Once the cream has heated through, taste and season again with salt and/or pepper, as needed. Serve hot, with a final sprinkling of pepper, if desired.

NOTE: If you would rather not use the bouillon cubes, replace them and half the water with 2 cups of homemade or low-sodium chicken broth. You may also need to add more salt to the finished soup.

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Recipe Source

Adapted from "The Wine Table: Recipes and Pairings From Winemakers' Kitchens," by Vickie Reh (Skyhorse, 2018).

Tested by Bonnie S. Benwick.

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