Cream Of Leek And Herb Soup With Cheese Croutons Food

CREAM OF LEEK SOUP

Steps:

• Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.

GARLIC HERB CHEESE CROUTONS

Steps:

• Preheat oven to 400 degrees.
• Heat oil and butter in pan add garlic to cook for 2 minutes.
• Add herbs, salt, pepper and pepper flakes.
• Remove from heat and toss in bread cubes to coat. Sprinkle on cheese. Toss to coat.
• Coat a cookie sheet pan with cooking spray.
• Spread cubes on pan in a single layer.
• Bake at 400° for 10 minutes or until golden.
• Check frequently to prevent burning. Cool.

MUSHROOM-LEEK SOUP WITH BRIE CROUTONS

Steps:

• Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; sauté 8 minutes. Add flour and stir 1 minute. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and Sherry and simmer 5 minutes. Season to taste with salt and pepper. Stir in green onions. (Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
• Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices.
• Preheat broiler. Place 6 ovenproof bowls or soufflé dishes on baking sheet. Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.

CREAM OF LEEK SOUP

Steps:

• In a medium pot, melt butter over medium. Add leeks and cook, stirring occasionally, until softened, 8 minutes.
• Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes. Add tarragon.
• Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
• Heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

GRILLED CHEESE CROUTONS

Steps:

• Heat a large skillet over medium high heat.
• In a small bowl, combine butter and thyme. Spread over one side of each bread slice with the butter mixture.
• Place 3 slices in the pan, buttered side down. Top with the cheese, then with remaining bread slices, buttered side up.
• Cook, turning once, until toasted on both sides, 3-5 minutes per side.
• Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1" squares. Use in soups(tomato is especially nice), on top of salads, etc. Enjoy!
• Makes about 60 croutons.

CREAM OF LEEK AND HERB SOUP WITH CHEESE CROUTONS

Steps:

• Slice leeks(place roots and tops of green part in freezer to make stock).
• Separate the sliced leeks into rings and soak them in a bowl of water for 5 minutes. Lift them out, letting any sand fall to the bottom. You should have about 4 cups, if not, make up the difference with scallions or an onion.
• Melt the butter in a soup pot and add the leeks, bay leaf, thyme, 1 1/2 teaspoons salt, and 1 cup of the stock(or water). Cover the pan and cook over medium heat until the leeks are tender, about 10 minutes. Stir in flour(I mix with 1 tbls. water to form a paste), then pour in remaining stock. Bring to a boil, then lower the heat and simmer, covered, for 20 minutes.
• Remove the bay leaf and thyme, puree the soup, then return it to the pot. Add the cream and bring to a simmer. Taste for salt and season with pepper.
• Stir in the fresh herbs and serve with a crouton in each bowl. Enjoy!
• To make Cheese Croutons:.
• Mix the cheese with the Dijon mustard, butter, and a little freshly ground black pepper.
• Toast 12 baguette slices, 2 for each person.
• Mound a little of the cheese topping on each slice, then broil until the cheese begins to bubble and melt.