Cream Of Leek Soup With Onions Food

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WINNING CREAM OF LEEK SOUP



Winning Cream of Leek Soup image

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

1 pound medium leeks (white portion only)
1 cup butter, cubed
1 cup all-purpose flour
1 quart chicken stock or 4 bouillon cubes dissolved in 1 quart hot water
1 quart half-and-half cream
1/2 teaspoon salt or to taste
1/4 teaspoon pepper
1 cup cooked potato, diced
1 cup diced fully cooked ham

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



Cream of Leek Soup With Onions image

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

1/4 cup butter
3 large leeks, diced (white and light green parts)
1 cup chopped vidalia onion (or other white onion)
6 green onions, chopped (white and light green parts)
1/3 cup flour
3 cups vegetable broth (or chicken broth)
1/4 cup white wine
1/8 teaspoon thyme
1/8 teaspoon ground mustard
1/4 teaspoon white pepper
salt, to taste
1 cup half-and-half (or heavy cream or light cream)
1/2 cup shredded smoked gouda cheese

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

TERRA CREAM OF LEEK SOUP



Terra Cream of Leek Soup image

I am cooking this right now. I had a lot of leeks that I needed to dispose of before going on vacation. My criteria while looking for a recipe was the one that calls for the most leeks. This one popped up on the Spanish-language website Terra. So the following is a translation for Recipezaar. Since I only used what was here in my kitchen, I can't really suggest what size vegetables to use, so use your discretion. If you don't like onions don't use a big one, if you want a thicker soup use a bigger potato, etc.

Provided by Valeria

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 leeks, sliced
1 onion, sliced
30 g butter
1 potato, in slices
salt
pepper
1 liter vegetable stock
200 ml milk
chives

Steps:

  • Heat butter in large saucepan and add leeks and onion. Lower heat, cover and let cook 10 minutes.
  • Add potato, salt, pepper and stock. Cook 20 minutes more.
  • Remove from stove, with blender puree until smooth.
  • Stir in milk, serve hot or cold, garnish with chives.

Nutrition Facts : Calories 177.9, Fat 8.1, SaturatedFat 5, Cholesterol 22.9, Sodium 84.2, Carbohydrate 23.8, Fiber 2.8, Sugar 4.2, Protein 4

CREAMY LEEK SOUP



Creamy Leek Soup image

Categories     Blender     Dairy     Herb     Onion     Potato     Vegetable     Gourmet

Yield Makes 6 (first course) servings with leftovers

Number Of Ingredients 15

8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter
1 small boiling potato (6 ounces)
1/2 cup dry white wine
3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
3 cups water
1 Turkish bay leaf or 1/2 California
1 1/2 cups fresh flat-leaf parsley leaves
1/4 cup all-purpose flour
1/2 cup chilled heavy cream

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.

CREAM OF ASPARAGUS AND LEEK SOUP



Cream of Asparagus and Leek Soup image

This is my version of a recipe that I saw in the San Diego newspaper, but neglected to bring home with me. Try freezing the puree in smaller batches and adding the divided cream on those days when asparagus is out of season. Yummy!

Provided by Arts Protege

Categories     Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 lb leek
1 large onion, chopped
2 stalks celery, finely chopped
2 tablespoons butter
1/2 cup white wine
1 lb asparagus, chopped in 1-inch pieces
6 cups chicken stock
1/8 teaspoon white pepper
1 cup light cream

Steps:

  • Trim green part of leeks and discard. Thoroughly wash white portion and finely chop. (I find it best to completely separate the layers.).
  • In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. (You can alternately do this with some of the chicken stock.).
  • Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender.
  • Puree the soup in small batches adding the remainder of the stock.
  • In another pot reheat (but not boil) the puree while whisking in the cream (or milk.).
  • Serve immediately.

CREAM OF LEEK SOUP WITH STILTON



Cream of Leek Soup With Stilton image

This recipe is from the R.S.V.P. section of a September 1978 issue of Bon Apetit magazine. The recipe is from Fenton's restaurant in Toranto. The addition of the Stilton cheese makes a delicious and unusual soup.

Provided by Leslie in Texas

Categories     Low Protein

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon shallot, finely chopped
2 cups leeks, coarsely chopped
1/2 cup peeled and diced potato
2 cups chicken stock, heayed
1 1/2 cups heavy cream
1/8 teaspoon nutmeg
salt, to taste
white pepper, to taste
lemon juice, to taste
2 ounces Stilton cheese, crumbled

Steps:

  • Melt butter in 2-quart saucepan.
  • Add shallots and leeks, cover and cook over medium heat until translucent.
  • Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
  • Place in blender or food processor and puree; return to 2 quart pan.
  • In 1 quart saucepan, bring cream to a gentle boil over medium heat.
  • Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
  • Add to leak-potato mixture and bring to a boil.
  • Add nutmeg, then salt, pepper, and lemon juice to taste.
  • Pour into individual bowls and top with crumbled Stilton cheese.

Nutrition Facts : Calories 470.4, Fat 41.6, SaturatedFat 25.4, Cholesterol 144.1, Sodium 434, Carbohydrate 17.1, Fiber 1.2, Sugar 4, Protein 9

CREAM OF LEEK SOUP



Cream of Leek Soup image

Remember to use the bottom parts of the leek only. The top green parts are not good, although I'm not really sure why. If you don't want to use vegetable broth, you can substitute chicken broth instead.

Provided by Studentchef

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

8 cups leeks, chopped
4 large potatoes, roughly chopped
1 onion, chopped
4 cups vegetable broth
1 cup milk
1/2 cup plain yogurt
1 1/2 teaspoons turmeric
salt and pepper

Steps:

  • Place the vegetables and vegetable broth in a stock pot, or large pot and let it boil. Reduce the heat and let it simmer for 45 minutes.
  • Once properly cooked, use the blender to blend in batches (use an immersion blender if you have so you can do it all at once).
  • Mix the milk and yogurt together and add half a cup of the soup so that the mixture won't curdle.
  • Add the mixture back into the soup and add the seasonings. Reheat the soup, until warm again, about 5 minutes.

Nutrition Facts : Calories 309.6, Fat 2.8, SaturatedFat 1.5, Cholesterol 8.3, Sodium 68.8, Carbohydrate 64.7, Fiber 8, Sugar 8.3, Protein 9

CREAM OF LEEK SOUP



Cream of Leek Soup image

Make and share this Cream of Leek Soup recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 large leeks, sliced
1 small potato, diced
1 medium carrot, sliced
25 g butter
2 pints vegetable stock
1/4 pint double cream (heavy)

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.

Nutrition Facts : Calories 215.4, Fat 16.5, SaturatedFat 10.2, Cholesterol 55, Sodium 77.9, Carbohydrate 16, Fiber 2.2, Sugar 2.8, Protein 2.3

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