Leek Soup With Herby Croutons Food

RUSTIC POTATO LEEK SOUP

Steps:

• Heat olive oil (or butter) in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently.
• Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom of the stockpot. Add the potatoes, vegetable stock, thyme, bay leaves, cayenne and stir to combine.
• Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 10 to 15 minutes, until the potatoes are tender.
• Remove and discard the bay leaves and thyme stems. Give the soup a taste and season with however much salt and black pepper you think it needs.
• Serve warm, garnished with whatever toppings sound good, and enjoy!

CLASSIC POTATO LEEK SOUP

Steps:

• Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
• Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
• Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
• Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

CREAMY LEEK SOUP

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.

LEEK AND POTATO SOUP W/ CROUTONS

Steps:

• Cut leeks in half lengthwise and slice into 1/2-inch pieces. Place leeks in a colander. Separate sliced leeks under cold running water and clean them. Drain well.
• Heat a medium soup pot over medium high heat. Add 2 tablespoons extra-virgin olive oil, bay leaf and leeks. Season with salt and pepper. Peel potatoes and thinly slice them, adding them to soup pot as you go. Season potatoes with a little salt, add chicken stock (and water if you're using it) to soup pot. Cover soup and bring to a boil. Uncover and simmer 12 to 15 minutes, until potatoes are very tender. Break up potatoes to slightly thicken soup. Remove bay leaf.
• While soup simmers, rub the inside of a large mixing bowl with the cracked garlic. Slice the bread into small cubes. Add the bread to the bowl, drizzle generously with olive oil, and season well with salt and pepper. Toss the bread in the bowl to completely coat with oil, and pour onto a baking sheet in 1 layer. Place in the oven and toast until golden, about 6 or 8 minutes.
• While croutons bake, cut slab bacon into 1/4-inch slices, making fat matchstick shapes (or regular sliced bacon, cut into quarter inch pieces.) Cook bacon in small nonstick pan over medium high heat. Remove rendered bacon to paper towels.
• To serve soup, ladle into bowls and top with bacon, croutons, chives and cracked pepper. Serve with crusty bread on the side.

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.

BROCCOLI AND LEEK SOUP WITH CROUTONS (LOW FAT)

Steps:

• Preaheat oven to 200degC. Place the bread cubes on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 mins or until golden.
• Meanwhile, heat a large saucepan over medium heat and spray with olive oil spray.
• Add the leek. Cook, stirring occasionally, for 5 mins or until soft. Add the garlic and cook for 30 seconds, until aromatic.
• Add the potato and stock. Bring to the boil then reduce heat to low and simmer for 10 minutes.
• Add the broccoli and simmer for 5 mins or until the broccoli is tender.
• Set aside to cool slightly.
• Place the mixture into a blender along with the parsley and basil and blend until smooth.
• Transfer the soup to a clean saucepan and stir over med-low heat until heated through.
• Ladle soup among serving bowls and top with sour cream and croutons, season with salt and pepper and serve.

LEEK SOUP WITH HERBY CROUTONS

Steps:

• Heat the oil in a large frying pan and gently cook the potato until tender. Add the leeks and sweat with the lid on for about 5 minutes.
• Add the vegetable stock, bring to the boil and cook for 20 minutes.
• Put the soft cheese with garlic and herbs into a bowl. Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency. Stir into the hot soup and season to taste.
• Toast the bread on both sides and remove the crusts. Cut into bite-sized croutons and spread one side of each with soft cheese.
• Place on a baking sheet and pop under the broiler for a few seconds until golden and bubbling.
• Heat the soup through gently, but do not boil.
• Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve.