MAGICAL LEEK SOUP
Magical Leek Soup - the French woman's diet secret, as referenced in "Emily in Paris". Le Chef's Wife twist on the recipe is delicious and family friendly. It tastes like comfort food yet is incredibly healthy for you. Vegan and gluten free. Tasty and pretty enough to be served at a dinner party.
Provided by lechefswife
Categories soup
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Peel, clean and chop the leeks - discarding the dark green tops. 5 of the leeks can be chopped in big pieces, 1 leek, the leek you will use for the garnish, should be chopped in fine half rounds.
- Peel and quarter the potatoes.
- Heat the olive oil into a soup pot on medium heat.
- Add the garlic and the leeks for soup (the 5 leeks).
- Sautée the leeks for 5 minutes until they start to become translucent. Stir frequently, you don't want them to burn.
- Add the fleur de sel.
- Pour in 8 cups of water and add the anise seed the potatoes.
- Allow to simmer for 30 minutes, stirring occasionally until the potatoes are soft.
- Taste the broth - add an additional pinch of salt or pepper if needed.
- *Remove the star anise seed from the broth - you do NOT want to mix the star anise with the immersion blender!*
- Mix the soup with the immersion blender.
- (note you can add an additional 2 cups of water, 1 cup at a time, only if needed. The consistency should be thick but still soup like).
WEIGHT LOSS MAGIC SOUP
Weight Loss Magic Soup is the perfect recipe to a healthier you in 2019! If you are looking to drop a few pounds this low-calorie, high-fiber soup is healthy, flavorful, and really fills you up!
Provided by Echo Blickenstaff
Categories Soup
Time 2h50m
Number Of Ingredients 14
Steps:
- In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes.
- In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients.
- Cook on high for 2-3 hours, or until vegetables are fork-tender.
- FREEZING INSTRUCTIONSThis makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.
Nutrition Facts : ServingSize 1 cup, Calories 57 kcal, Carbohydrate 11 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 225 mg, Fiber 3 g, Sugar 4 g
MAGICAL LEEK SOUP
This is from the book French Women Don't Get Fat by Mireille Guiliano. I've been interested in trying this recipe which she swears by (not so much to be enjoyed, but more for the cleansing properties), so I've stored it here. This is apparently to be used as your weekend diet.
Provided by Pikake21
Categories Low Protein
Time 35m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Clean the leeks and rinse well to get rid of sand and soil.
- Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.).
- Put the leeks in a large pot and cover with water.
- Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes.
- Pour off the liquid and reserve.
- Place the leeks in a bowl.
- The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.
- For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time.
- Drizzle with a few drops of extra-virgin olive oil and lemon juice.
- Season sparingly with salt and pepper.
- Sprinkle with chopped parsley if you wish.
- This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
Nutrition Facts : Calories 553.9, Fat 2.7, SaturatedFat 0.4, Sodium 219.5, Carbohydrate 128.5, Fiber 16.3, Sugar 35.4, Protein 13.6
MAGIC SOUP
I don't know what it is...this soup cures what ails ya. A recipe for Authentic Jewish Penicillin (chicken soup) tweaked by a sympathetic goy. I make a big pot of this when cold & flu season hits and freeze small containers to reheat whenever one of us feels the bug coming on. I pureed this for my baby last winter and he loved it.
Provided by Queen of Everything
Categories Clear Soup
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken in pot, cover with cold, good-tasting water.
- Rough chop 1 onion (including skin), 1 parsnip, 1 turnip, 2 carrots and add to stock pot.
- Add garlic, ginger and salt& pepper.
- Bring all ingredients to a boil then reduce to a simmer.
- Simmer stock for at least 2 hours, skimming any scum that rises to the top.
- The longer you cook this, the better it tastes.
- You can make the stock in a crockpot for 6-8 hours on low.
- Remove vegetables and discard.
- Remove chicken and debone.
- Strain stock and taste for seasoning.
- Add salt as necessary.
- Chop remaining parsnip, turnip, onion, and carrots into bite-size chunks and drop into simmering stock.
- Replace deboned chicken.
- You can reserve some for another recipe, but I usually use all of it.
- Add egg noodles.
- Cook for an additional 10 minutes or until egg noodles are tender.
- Add dill and parsley at the very end of the cooking process.
Nutrition Facts : Calories 260.4, Fat 9.3, SaturatedFat 2.6, Cholesterol 71.8, Sodium 99.5, Carbohydrate 23.1, Fiber 2.5, Sugar 3.8, Protein 20.4
WEIGHT LOSS MAGIC SOUP RECIPE - (4.3/5)
Provided by EricS52
Number Of Ingredients 14
Steps:
- In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked. This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.
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