Soup-e Tareh Farangi (سوپ تره فرنگی) — Persian Creamy Leek and Onion Soup
A velvety Persian-style leek and onion soup built on slow-sweated aromatics, simmered in chicken broth, then blended silky smooth and finished with cream. Topped with golden caramelized leeks for a comforting, elegant bowl.
Printable Recipe Card
Servings: 4 · Total: 70 min · Difficulty: medium
Ingredients (quick list)
- 500 g Leeks (trimmed; white and light-green parts only, well washed and thinly sliced)
- 250 g Yellow onions (finely sliced)
- 80 g Shallots (finely sliced)
- 12 g Garlic cloves (minced (about 3 medium cloves))
- 60 g Unsalted butter (divided)
- 750 ml Chicken broth (low-sodium preferred)
- 500 ml Water (hot, plus more as needed for thinning)
- 180 ml Heavy cream (at room temperature)
- 7 g Fine sea salt (about 1 1/4 tsp, plus more to taste)
- 1 g Black pepper (about 1/2 tsp, freshly ground, plus more to serve)
Steps (summary)
- Prep the leeks thoroughly: split lengthwise, rinse under running water, and swish in a bowl to remove grit. Slice the main leek…
- In a heavy pot over medium-low heat, melt 60 g butter. Add the main leeks, onions, and shallots with 3 g of the salt. Cover and…
- Add minced garlic and cook 45–60 seconds until fragrant. Pour in 750 ml chicken broth and 500 ml hot water, scraping the bottom…
- Blend until silky: remove from heat 2 minutes. Use an immersion blender in the pot, or carefully blend in a countertop blender…
- Temper and finish with cream: with the soup on low heat (not boiling), stir in room-temperature cream gradually over 1 minute.…
- Make the golden garnish while the soup finishes: in a small skillet over medium heat, melt 15 g butter. Add the reserved 80 g l…
Cultural Background
Creamy leek soups are a familiar home-style comfort in many Iranian kitchens, reflecting a preference for slowly cooked aromatics and balanced, mellow flavors. This style of soup is often served as a light first course or a simple supper, especially in cooler months.
Equipment
💡 Tips
- For the cleanest leek flavor, use only the white and light-green parts; darker greens can taste grassy and fibrous.
- Sweating the aromatics slowly (medium-low heat) builds sweetness without bitterness; avoid browning too early.
- Room-temperature cream reduces the chance of curdling; keep the soup below a gentle simmer after adding it.
- If the soup tastes flat, adjust with small additions of salt (0.5 g at a time) rather than more pepper.
- For ultra-silky texture, pass blended soup through a fine-mesh sieve before adding cream.
⚠️ Common Mistakes
❌ Not washing leeks thoroughly
💡 Why: Leeks often trap sand between layers, which can make the soup gritty.
✅ Fix: Split and rinse, then swish sliced leeks in a bowl of water; lift out and drain so grit stays behind.
❌ Browning the aromatics too aggressively
💡 Why: High heat can introduce bitterness and dull the delicate leek flavor.
✅ Fix: Sweat covered on medium-low, then uncover to lightly gold; stir often and lower heat if edges darken.
❌ Boiling after adding cream
💡 Why: Cream can split, creating a grainy texture and oily surface.
✅ Fix: Add room-temperature cream off the boil and keep the soup at a very gentle simmer (or just steaming).
❌ Blending hot soup in a sealed blender
💡 Why: Steam pressure can force the lid off and cause burns.
✅ Fix: Blend in small batches, vent the lid with a towel, or use an immersion blender directly in the pot.
🧊 How to Store
Cool to room temperature within 2 hours, then refrigerate in an airtight container up to 3 days. Reheat gently over low heat, stirring often; do not boil after adding cream. Freeze (without cream) up to 2 months; thaw overnight, reheat, then add cream off the boil.
📅 Make Ahead
Sweat the leeks, onions, and shallots up to 24 hours ahead; cool and refrigerate. The next day, add broth and water, simmer, blend, and finish with cream just before serving for the freshest flavor and texture.
🍽️ Pairs Well With
- Warm flatbread or crusty bread
- A simple cucumber-and-herb salad
- Pickled vegetables for acidity
Regional Variations
- Tehran-style (home cooking)Often blended very smooth and finished with a generous amount of cream for a restaurant-like texture, sometimes served as a first course at family gatherings.
- Northern Iran (Caspian influence)May be kept slightly chunkier and served with more black pepper; some cooks use a higher proportion of leeks for a greener, more aromatic bowl.
Ingredients
- 500 gLeeks (trimmed; white and light-green parts only, well washed and thinly sliced)
- 250 gYellow onions (finely sliced)
- 80 gShallots (finely sliced)
- 12 gGarlic cloves (minced (about 3 medium cloves))
- 60 gUnsalted butter (divided)
- 750 mlChicken broth (low-sodium preferred)
- 500 mlWater (hot, plus more as needed for thinning)
- 180 mlHeavy cream (at room temperature)
- 7 gFine sea salt (about 1 1/4 tsp, plus more to taste)
- 1 gBlack pepper (about 1/2 tsp, freshly ground, plus more to serve)
🔄 Substitutions
- Chicken broth→ Vegetable broth
- Heavy cream→ Half-and-half
- Unsalted butter→ Salted butter
Instructions
- 1
Prep the leeks thoroughly: split lengthwise, rinse under running water, and swish in a bowl to remove grit. Slice the main leeks thinly and keep 80 g extra slices aside for garnish. Let all slices drain 5 minutes; excess water can slow browning and dilute the soup.
- 2
In a heavy pot over medium-low heat, melt 60 g butter. Add the main leeks, onions, and shallots with 3 g of the salt. Cover and sweat 12 minutes, stirring twice, until very soft but not browned. Uncover and continue 8–10 minutes, stirring often, until lightly golden and jammy.
- 3
Add minced garlic and cook 45–60 seconds until fragrant. Pour in 750 ml chicken broth and 500 ml hot water, scraping the bottom to release any fond. Bring to a gentle simmer, then reduce to low, partially cover, and cook 20 minutes, stirring occasionally, until leeks are fully tender.
- 4
Blend until silky: remove from heat 2 minutes. Use an immersion blender in the pot, or carefully blend in a countertop blender in batches (do not fill more than halfway). Blend 1–2 minutes per batch until completely smooth; return to the pot and warm over low heat 3 minutes.
- 5
Temper and finish with cream: with the soup on low heat (not boiling), stir in room-temperature cream gradually over 1 minute. Add remaining salt (about 4 g) and black pepper. Simmer very gently 3–5 minutes to meld; thin with 30–120 ml hot water if needed for a velvety pour.
- 6
Make the golden garnish while the soup finishes: in a small skillet over medium heat, melt 15 g butter. Add the reserved 80 g leeks and cook 6–8 minutes, stirring, until soft and caramel-golden at the edges. Ladle soup into warm bowls and top with the buttery leeks and extra pepper.
🪪 Recipe Passport
Cultural Background
Creamy leek soups are a familiar home-style comfort in many Iranian kitchens, reflecting a preference for slowly cooked aromatics and balanced, mellow flavors. This style of soup is often served as a light first course or a simple supper, especially in cooler months.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
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