Bright Green Leek Soup Recipes

Steps:

• Trim leeks of outer layer and stems. Chop white and tender green parts into 1/2-inch chunks (discard tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Drain and soak again, then lift leeks from water, leaving any sediment behind.
• Melt butter in a heavy-bottomed soup pot over medium heat. Add leeks and season well with salt and pepper. Cook, stirring, until leeks are wilted, about 8 to 10 minutes.
• Add garlic, cayenne and rice and cook for 1 minute. Add hot broth and bring to a boil, then reduce to a gentle simmer. Simmer until rice is very soft, about 25 minutes. Remove from heat and let cool completely before proceeding.
• Using a blender, purée the raw spinach with the cooled soup mixture. Strain the soup through a fine-meshed sieve, discarding any fibrous solids. Adjust seasoning and add a little grated nutmeg. Thin soup with broth or water if necessary.
• Heat soup through just before serving, to preserve the bright green color. Garnish each serving with a tablespoon of crème fraîche and a sprinkling of chives and tarragon.

Steps:

• Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies.
• In a large soup pot saute leeks, onions, garlic and carrot until soft in the olive oil.
• Drain the lentils and add them to the pan.
• Add the the bayleaf, stock, thyme and miso paste if using, and bring to the boil.
• Simmer for about an hour or until the lentils are soft enough to puree.
• Remove the bay leaf.
• Puree with a stick blender.
• Any leftovers will be good for freezing.

Steps:

• Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
• Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
• Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.

Steps:

• Trim ends and all but 3 inches of green tops from leeks; remove tough outer leaves.
• Split leeks lengthwise; rinse well, then thinly slice crosswise.
• Melt butter in a 5-6 quart pan over medium-high heat.
• Add leeks; cook, stirring often, until soft (8-10 minutes).
• Stir in flour and white pepper; then stir in broth.
• Bring to a boil over high heat, stirring, add onions; cook, stirring, just until onions turn bright green (2 minutes).
• Stir in lemon juice and season to taste with salt.
• To serve, ladle soup into bowls.
• Garnish each serving with lemon slices and a dollop of sour cream.
• Makes 6 servings.

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard.
• Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.

Steps:

• Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.