Cool Leek Soup Recipe

1. In a large flameproof casserole, heat the oil over high heat. Stir in the leeks, shallots and garlic and reduce the heat to low. Cover and cook, stirring occasionally, until the leeks have wilted, about 10 minutes. Add the vegetable stock, increase the heat to high and bring to a boil. Stir in the parsley and remove from the heat.

2. Working in batches, spoon the leeks with some of the broth into a blender. Blend the soup, covering the top of the blender with a kitchen towel to prevent the soup from spattering, until smooth. Pour the soup through a course sieve into a large bowl, pressing to extract as much fine pulp as possible; discard the solids. Continue blending and straining the remaining soup. Set the bowl of soup in a larger bowl of ice water and stir constantly to cool it as quickly as possible. This keeps the soup bright green. (The soup can be made up to 2 days ahead; cover and refrigerate.)

3. Just before serving, season the soup with the lemon juice and salt and pepper to taste. Pour into bowls and dust lightly with paprika.