CREAMY LEEK SOUP
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to - yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CREAMY LEEK SOUP
Steps:
- Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
- Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
- Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
- Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
- Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
- Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
CREAMY LEEK AND GOUDA SOUP
Make and share this Creamy Leek and Gouda Soup recipe from Food.com.
Provided by TishT
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter and cook leeks, mushrooms, onion and garlic over medium heat for 5 minutes or until soft.
- Remove from heat.
- Sprinkle vegetables with flour and stir in.
- Gradually stir in broth and water.
- Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
- Reduce heat and simmer, covered, for 15 minutes or until vegetables are tender.
- In several batches, pour soup into blender jar, cover and blend at high speed until vegetables are puréed and smooth.
- Add salt and pepper.
- Ladle soup into 6 ovenproof soup bowls.
- Top each bowl with 3 pieces of toast and 1/3 cup cheese.
- Broil under preheated broiler until cheese is melted and slightly browned, about 4 minutes.
- Serve immediately.
Nutrition Facts : Calories 231.1, Fat 9.9, SaturatedFat 5.4, Cholesterol 21.3, Sodium 871.3, Carbohydrate 27.4, Fiber 3, Sugar 4, Protein 8.6
WINNING CREAM OF LEEK SOUP
I got this recipe from an old family friend, who gave me my first batch of leeks, too! This soup quickly became our family favorite. I enjoy making hearty dishes like this one-and I especially like cooking with pork when I can...my husband and I raise hogs.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield about 4 quarts.
Number Of Ingredients 9
Steps:
- Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); Do not drain. Set aside., Melt butter in a large saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. Do not boil.
Nutrition Facts : Calories 253 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 570mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
CREAM OF LEEK SOUP WITH ONIONS
Despite all of the onions, this soup is very mild, and sort of sweet, because of the leeks. The smoked gouda cheese is optional (I've already skipped it totally because I had none, or used sharp cheddar or Swiss instead), but the smokey flavor of the cheese goes well with the sweetness of the leeks.
Provided by Parsley
Categories Onions
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot over medium heat, melt butter. Add in leeks, and onions and saute for about 10 minutes or until they are tender, but not browned.
- Stir in flour; mix well.
- Add broth, wine, thyme, ground mustard, white pepper, and bring to a boil; reduce heat and simmer for 8-10 minutes.
- Stir in half and half and optional cheese, if using it. Heat through.
- Puree with immersion hand blender/blender/food processor to a semi-smooth texture (or make smooth, if desired).
- Return to hot pot. Serve.
Nutrition Facts : Calories 276.2, Fat 18.2, SaturatedFat 11.3, Cholesterol 55.2, Sodium 209, Carbohydrate 21, Fiber 2.2, Sugar 4.3, Protein 6.7
DUTCH LEEK SOUP
Make and share this Dutch Leek Soup recipe from Food.com.
Provided by Cynna
Categories Cheese
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Blend together flour, bouillon cubes and water. Stir in milk and mace.
- Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes.
- Add leeks and cream; simmer 10 minutes.
- Serve cheese with soup at the table.
Nutrition Facts : Calories 95.6, Fat 3.5, SaturatedFat 2, Cholesterol 11.6, Sodium 149.7, Carbohydrate 14.3, Fiber 1.9, Sugar 1.9, Protein 2.9
GOLDEN GOUDA MUSHROOM SOUP
Here's a fantastic first course for guests. Rich, creamy and cheesy, it will warm you from the inside out and stir your appetite for what's to come. -Charlotte Rogers, Virginia Beach, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter. Stir in the flour, pepper and allspice until smooth; gradually add the broth, sherry and cream. Bring to a boil. Add mushrooms and garlic. Reduce heat; cover and simmer for 5-6 minutes or until mushrooms are tender., Add cheese; cook and stir until melted. Garnish servings with chives and paprika.
Nutrition Facts : Calories 412 calories, Fat 33g fat (21g saturated fat), Cholesterol 114mg cholesterol, Sodium 1082mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.
CREAMY LEEK AND POTATO SOUP
Clipped from the News Herald via Associated Press. by J.M. Hirsch Exotic flavors for a leek and potato soup!
Provided by LisaAD
Categories Potato
Time 27m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute leeks in large saucepan in olive oil til wilted and slightly carmelized.
- Add spices, saute another minute.
- Add apple, potatoes and saute another minute.
- Add broth and milk, cover and simmer til potatoes are done.
- Blend all in a blender or use an immersion blender. Return to saucepan and season to taste. Add crumbled bacon and serve garnished with chives.
Nutrition Facts : Calories 337.9, Fat 13.6, SaturatedFat 3.7, Cholesterol 13.7, Sodium 495.3, Carbohydrate 46.1, Fiber 5.8, Sugar 7.2, Protein 9.8
CREAMY LEEK AND MUSHROOM SOUP
Make and share this Creamy Leek and Mushroom Soup recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, saute leeks and mushrooms in the butter for 5 minutes, Add and bring to a boil, the potatoes chicken broth.
- Simmer covered for 25 minutes. With a stick blender, puree the vegetables. Stir in the light cream. Gently reheat but do not bring to a boil. Use some extra cream to thin out the soup of necessary.
- Serve garnished with chopped chives or green onion.
Nutrition Facts : Calories 502.2, Fat 25.2, SaturatedFat 15, Cholesterol 70.1, Sodium 909.9, Carbohydrate 57.9, Fiber 7.3, Sugar 7.9, Protein 14.4
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