BRIGHT GREEN LEEK SOUP
A creamy soup doesn't have to mean lots of cream. Puréed leeks in this soup provide body as well as flavor, and a handful of rice helps give it a smooth consistency. For a brilliant green taste and color, let the soup cool completely before blending in the spinach. Take the time to strain through a fine-meshed sieve for the best texture.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 1120 milligrams, Sugar 7 grams, TransFat 0 grams
LEEK SOUP
When leeks are perfect for picking in my area, I start making this hearty leek soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season. -Cecilia Chynoweth, Hamilton, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
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.
Nutrition Facts :
SAVORY POTATO LEEK SOUP
Make and share this Savory Potato Leek Soup recipe from Food.com.
Provided by Megohm
Categories Potato
Time 45m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a good-sized pot, melt butter with oil over medium heat. Wait till the foam from the butter calms down, then add leeks, cook until wilted slightly, and bright green, add garlic, cook for 1 minute.
- Add 4 Tbsp flour, cook a minute or two, stirring constantly so it doesn't burn, until it turns a richer colour of yellow.
- Next, gradually, while stirring, add chicken stock, until all is incorporated, and you do not have lumps. Use a whisk if necessary.
- Add potatoes, savory, nutmeg, salt and pepper. Cook till potatoes are tender, with the lid ajar, over medium-low heat.
- Remove about a cup of the potatoes.
- Stir in 1 cup heavy cream.
- Mash the reserved 1 cup of potatoes slightly, then stir back into the soup.
- Check for seasoning and serve!
Nutrition Facts : Calories 387, Fat 22.9, SaturatedFat 13.3, Cholesterol 73.2, Sodium 278.1, Carbohydrate 39, Fiber 4, Sugar 4.2, Protein 7.9
LEEK AND GREEN ONION CHOWDER
Make and share this Leek and Green Onion Chowder recipe from Food.com.
Provided by Julie Bs Hive
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 221.4, Fat 4.2, SaturatedFat 1.8, Cholesterol 5.1, Sodium 139.2, Carbohydrate 41.4, Fiber 5.5, Sugar 10.5, Protein 9.4
MAGICAL LEEK SOUP
This is from the book French Women Don't Get Fat by Mireille Guiliano. I've been interested in trying this recipe which she swears by (not so much to be enjoyed, but more for the cleansing properties), so I've stored it here. This is apparently to be used as your weekend diet.
Provided by Pikake21
Categories Low Protein
Time 35m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Clean the leeks and rinse well to get rid of sand and soil.
- Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.).
- Put the leeks in a large pot and cover with water.
- Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes.
- Pour off the liquid and reserve.
- Place the leeks in a bowl.
- The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.
- For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time.
- Drizzle with a few drops of extra-virgin olive oil and lemon juice.
- Season sparingly with salt and pepper.
- Sprinkle with chopped parsley if you wish.
- This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
Nutrition Facts : Calories 553.9, Fat 2.7, SaturatedFat 0.4, Sodium 219.5, Carbohydrate 128.5, Fiber 16.3, Sugar 35.4, Protein 13.6
WATERCRESS AND LEEK SOUP
Steps:
- In a medium saucepan, heat 1 tablespoon oil over medium. Add leeks and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 6 minutes. Add broth, potato, and the water. Bring to a boil; reduce to a simmer and cook, partially covered, until potato is tender, 10 to 12 minutes.
- Add two-thirds of the watercress and cook until bright green and tender, about 3 minutes. Working in batches, purée soup until smooth in a blender, being careful not to fill jar more than halfway each time. Return to pan and season soup with salt (reheat over medium if necessary).
- In a small bowl, whisk together remaining 1 tablespoon oil and the lemon juice; season with salt and pepper. Add remaining watercress and toss. Serve soup topped with watercress.
- about watercress
- Watercress is a dark, leafy green with thick stems and a peppery taste that mellows once it's cooked. Look for bunches with bright, glossy green leaves that haven't begun to wilt. Wrap in paper towels and refrigerate in a plastic bag up to 3 days. Always wash watercress just before using-place in a colander, and rinse well with cold water. Dry thoroughly and trim off thick stems.
- nutrition information
- (Per Serving)
- Calories: 161
- Fat: 7.2g (1.2g Saturated Fat)
- Protein: 5.8g
- Carbohydrates: 20.5g
- Fiber: 2.2g
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.
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