Cheesy Leek And Mustard Soup Food

RECIPE FOR CHEESY LEEK AND MUSTARD SOUP

Steps:

• In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender. Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside. Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half. Using a hand blender or upright blender, puree mixture until frothy but not completely smooth. Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.

CHEESY LEEK AND MUSTARD SOUP

Steps:

• In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
• Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
• Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
• Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
• Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.

CHEDDAR LEEK SOUP

Steps:

• In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
• Add flour; cook, stirring about 2 minutes ( I'm not sure I've ever waited that long.) Slowly stir in broth, ale, water and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes.
• Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.

LEEK & BROCCOLI SOUP WITH CHEESY SCONES

Steps:

• Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
• Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
• To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
• If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

CHEESY LEEKS & HAM

Steps:

• Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
• Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.

CHEESY LEEK AND MUSTARD SOUP

Steps:

• In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
• Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
• Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
• Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
• Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.