Crispy Creamy Leek Soup Bites

1.Wash the leeks thoroughly to remove any dirt. Trim off the roots and dark green tops, then slice the white and light green parts thinly.

2.In a large pot, melt the butter over medium heat. Add the chopped onion, minced garlic, and sliced leeks. Cook until the vegetables are soft, about 5-7 minutes.

3.Pour in the vegetable broth and add the bay leaf. Bring to a simmer and cook for 15-20 minutes until the leeks are tender.

4.Remove the bay leaf and discard. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.

5.Stir in the heavy cream, fresh thyme, lemon zest, and ground nutmeg. Season with black pepper to taste. Simmer for an additional 5 minutes to let the flavors meld.

6.Allow the soup to cool slightly, then refrigerate until it thickens enough to form into balls, about 1-2 hours.

7.Once thickened, scoop the soup mixture into small balls using a spoon or a small ice cream scoop.

8.Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

9.Roll each soup ball in flour, dip in beaten eggs, and coat with breadcrumbs.

10.Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C).

11.Fry the soup bites in batches until golden brown and crispy, about 3-4 minutes per batch.

12.Remove from oil and drain on paper towels.

13.Serve hot, garnished with a sprinkle of fresh thyme and a touch of lemon zest.