I started playing with this soup late last year, when my husband was away at some cocktail event and I had to fend for myself for dinner. I wanted onion soup, but I didn’t want to spend a lot of time on my standard version. So I looked in the fridge to figure out a plan B, and there they were – two fat leeks, just waiting to be put to good use. I decided to roast them to coax out their sweetness, then I pureed them with a bit of seasoned stock to create a creamy texture without a lot of added fat (though I did add a little butter at the end in the form of a beurre manie, to further thicken the soup). The result was a delicate, velvety soup that was surprisingly elegant for a something that came together so easily.

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