Leek And Thyme Soup Food
MUSHROOM AND LEEK SOUP WITH THYME CREAM
Provided by Rick Rodgers
Categories Soup/Stew Milk/Cream Mushroom Appetizer Thanksgiving Quick & Easy Leek Fall Thyme Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8
Number Of Ingredients 9
Steps:
- Using electric mixer, beat cream just until soft peaks form. Fold in 2 teaspoons thyme. Cover and refrigerate at least 2 hours to blend flavors. (Thyme cream can be made up to 1 day ahead. If cream separates, whisk until soft peaks re-form. ) Remove from refrigerator 1 hour before serving to come to room temperature.
- In 4-quart stock pot over moderately high heat, heat 2 tablespoons butter until hot but not smoking. Working in 2 batches (add 2 more tablespoons butter before second batch), cook mushrooms, stirring occasionally, until lightly browned, about 8 minutes. Transfer to large bowl.
- In same stock pot over moderate heat, heat remaining 2 tablespoons butter. Stir in leeks, cover, and cook, stirring often, until soft, about 5 minutes. Add cooked mushrooms, sprinkle with flour, and stir until flour is evenly distributed. Stir in stock, then salt, pepper, and remaining 1 teaspoon thyme. Bring to boil, stirring often, then reduce heat to low, set lid ajar, and simmer 20 minutes. (Soup can be made up to 2 days ahead and refrigerated, covered. Reheat before serving.)
- Divide soup among 8 bowls and top each portion with dollop of thyme cream. Serve immediately.
POTATO LEEK SOUP RECIPE BY TASTY
Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.
Provided by Merle O'Neal
Categories Lunch
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
- Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
- Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
- Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
- Uncover and remove thyme and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Stir in chives and hot sauce (optional).
- Allow to cool 2 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams
LEEK AND THYME SOUP
I adapted this from The Soup Bible cookbook. Below I show the original ingredients but when I make it I cut the amount of butter to about 2-3 Tbs and substitute light cream for heavy cream. If you don't have fresh thyme, simply add 1/4 tsp dried thyme to the soup.
Provided by echo echo
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in large saucepan.
- Add leeks and sprig of thyme, cover and cook 4-5 min until soft.
- Add potato and just enough cold water to cover vegetables.
- Cover and cook on low 30 minutes.
- Stir in milk and season with salt and pepper.
- Cover and simmer 30 min more; some of potato breaks up, leaving you with a thick semi-pureed effect.
- Remove sprig of thyme: the leaves will have fallen into the soup.
- Dish up 4 servings into soup bowls; just before serving stir 1 Tbs cream into each bowl.
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