Dutch Leek Soup Recipes

Steps:

• Saute the bacon in a large soup pot over medium heat until crisp, then remove it from the pan, drain on paper towels, and reserve for the garnish.
• Prep the remaining ingredients as directed in the recipe list.
• In the soup pot, reheat the bacon grease over medium heat and stir in the leeks, turning to coat them and sauteing for several minutes, until they take on a little golden color.
• Pour in the stock, bring to a boil over high heat, then reduce the heat to low and cook, uncovered, for 15 minutes.
• Remove from the heat.
• Puree the soup, solids first, then pour back into the pot.
• Season with salt and pepper.

Steps:

• Chop the leeks into small pieces.
• In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
• Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
• Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Steps:

• In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper and garlic in oil until tender. Add the potatoes, broth, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Puree soup to desired consistency using an immersion blender. Or, cool soup slightly and puree in batches in a blender. Return to pan. If desired, stir in coconut milk. Cook and stir until heated through. Sprinkle with green onions.

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.

Steps:

• In a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside. Season the chicken with 1 teaspoon of the salt and the pepper. Place a large Dutch oven or soup pot over medium heat and melt 2 tablespoons of the butter. Saute the chicken on each side until well-browned, about 10 minutes. Transfer the chicken to a plate, and pour off any fat left in the pan. Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes. Tie the parsley, thyme, and bay leaf with a piece of kitchen twine. Add the herb bundle, the chicken and the broth to the pot. Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes. Remove the chicken, set aside to cool slightly. Remove the herb bundle and discard. Skim any fat from the surface of the soup with a spoon or ladle, if needed. Remove the chicken meat from the bones and cut into 1-inch chunks. Add the chicken cubes, the prunes, and their liquid to the soup. Season with salt and pepper. Simmer for 2 minutes. To serve divide the soup evenly among 6 warm soup bowls.
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Steps:

• Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
• Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
• Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
• Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.

Steps:

• Scrub the potatoes and cut them into 1 inch chunks.
• Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
• Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
• Remove from heat, and let it cool until it's no longer too hot to puree.
• Puree the soup in a blender or food processor in batches.
• Return the puree to the pot.
• Stir in the milk.
• Add black pepper to taste and adjust salt if necessary.
• Serve hot or cold, possibly topped with a sprinkling of fresh hebs.

Steps:

• In a large Dutch oven, saute leeks in 1/4 cup butter until tender. Add potatoes, carrots, celery, 1/2 teaspoon salt and water. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes. , Meanwhile, in a medium saucepan, melt remaining 1/4 cup butter. Stir in flour, pepper and remaining 1/2 teaspoon salt until smooth; gradually add milk and bouillon. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir into vegetables. Simmer, stirring occasionally, until heated through. If desired, top with chopped chives.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Cook potatoes until tender but firm, about 15 minutes.
• Drain potatoes, and transfer to a medium bowl. Mash together with milk.
• Be sure to remove all grit from leeks by soaking after chopping.
• Place leeks in a medium saucepan with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Drain and set aside.
• In a skillet over medium heat, cook and stir the ground beef until browned.
• Mix in the onion, red bell pepper, and green bell pepper. Season with green chile peppers and soy sauce. Continue to cook and stir until vegetables are tender.
• In a medium baking dish, mix mashed potatoes, leeks, and ground beef mixture. Sprinkle with Cheddar cheese, and top with ham.
• Bake 25 minutes at 350F, until bubbly and lightly browned.

Steps:

• Heat butter and sauté vegetables for 5 minutes.
• Add stock, bring to boil.
• Cover and simmer for 20 minutes.
• Liquidise and add cream, reheat if needed.

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.