Jamie Oliver Leek And Potato Soup Food

LEEK AND POTATO SOUP--JAMIE OLIVER

Leek and Potato Soup--Jamie Oliver image

Found this in an article about Jamie Oliver in the Jan/Feb 2010 Cooking Light, and I'm posting for safekeeping! Make this vegan by subbing in veggie broth!

Provided by smellyvegetarian

Categories < 60 Mins

Time 40m

Yield 8 1 1/4 c servings, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 leeks (about 1 lb)
6 cups fat-free chicken broth (or veggie broth)
2 tablespoons olive oil
3 cups onions, chopped (about 1 lb)
1 cup celery, chopped
1 cup carrot, chopped
2 garlic cloves, minced
2 cups potatoes, peeled and cubed (Yukon Gold recommended)
1/2 teaspoon black pepper
1/4 teaspoon sea salt

Steps:

Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water; swirl. Drain.
Bring broth to a boil in a large saucepan over medium high heat.
Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
Serve chunky, or puree with an immersion blender.

LEEK & POTATO SOUP

Leek & potato soup image

This super-simple classic leek and potato soup is satisfying and nutritious, too.

Provided by Jamie Oliver

Categories Healthy lunchbox Jamie's Ministry of Food Vegetables Gorgeous Winter Soups Potato Leek

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

2 carrots
2 sticks of celery
2 medium onions
2 cloves of garlic
400 g leeks
400 g potatoes
olive oil
2 organic chicken or vegetable stock cubes

Steps:

Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
Meanwhile, peel the potatoes and cut them into 1cm cubes.
Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidizer.

Nutrition Facts : Calories 139 calories, Fat 5.4 g fat, SaturatedFat 0.7 g saturated fat, Protein 3.9 g protein, Carbohydrate 21.1 g carbohydrate, Sugar 7.8 g sugar, Sodium 1.2 g salt, Fiber 4.1 g fibre

CHICKPEA AND LEEK SOUP

Chickpea and Leek Soup image

This is a recipe that my Aussie friend Bender found in some old recipe book. It is quick and easy to make and it tastes fantastic. The chickpeas go really creamy and the leeks go silky and sweet. These are just two simple flavors, and even though I'm a bit of a fresh-herbs-boy, this lovely light soup is very tasty.

Provided by Jamie Oliver

Time 1h3m

Yield 6 servings

Number Of Ingredients 9

Ingredients

12 ounces (340 grams) chickpeas, soaked overnight, refrigerated
1 medium potato, peeled
5 to 6 medium leeks, finely sliced
1 tablespoon olive oil
2 cloves garlic, finely sliced
Salt and freshly ground black pepper
1 1/2 pints (850 milliliters) chicken or vegetable stock
2 handfuls Parmesan, grated
Extra-virgin olive oil

Steps:

Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.
Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.

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