French Cream of Leek Soup with Sparkling Wine | Festive and Silky

Thoroughly wash the white and light green parts of the leeks to remove any dirt trapped between the layers, then slice them into rounds. Finely crush the garlic cloves.

Melt the butter in a deep saucepan over medium heat. Add the sliced leeks and crushed garlic, season with a pinch of salt, and sweat slowly, covered, for about 10-12 minutes until the leeks are completely softened and wilted (take care not to brown them; they should remain nicely pale).

Pour in the dry sparkling wine, bring to a boil, and reduce over high heat for 2-3 minutes so the alcohol evaporates while leaving behind the wine's delicate, fruity flavor.