Magical leek soup

Time 50 minutes
Yields Serves 1 for the weekend
Magical leek soup

Cut the leeks in half lengthwise and rinse well to get rid of grit. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the trimmings for soup stock.)


Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.


The juice is to be drunk (reheated or at room temperature as preferred) every 2 to 3 hours, 1 cup at a time. For meals, or whenever hungry, have some of the leeks themselves, one-half cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley if you wish.

Adapted from “French Women Don’t Get Fat” by Mireille Guiliano.

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