Sweet Potato And Leek Soup Food

SWEET POTATO LEEK SOUP

Steps:

• Prepare all the ingredients: Thinly slice the leek, discarding the tough green parts. Rinse the leek very well - it traps dirt easily. Mince the garlic cloves. Peel the sweet potato and dice into ~2 inch pieces
• Cook the soup: In a 3-4 quart soup pot, heat the olive oil. Add the sliced leek, minced garlic, and red pepper flakes, if using. Saute over medium heat for 10 minutes, stirring frequently. This will allow the leeks to release their sweet flavor. If you wish, set aside about 2 tablespoons of sauteed leeks for garnish
• Add the vegetable stock, diced sweet potato, and turmeric. Cover with a lid and bring to a boil. Reduce heat and allow to simmer for 10 minutes, or until the sweet potatoes are fully cooked.
• Use an immersion blender to carefully blend the soup until the desired consistency. I like mine mostly smooth with a few chunks of sweet potato left. Season with salt and pepper, if desired. Garnish with fresh parsley leaves and sauteed leeks.

SWEET POTATO AND LEEK SOUP

Steps:

• Heat 1/4 cup dressing in Dutch oven on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, broth and pepper; stir. Cover; bring to boil. Simmer on medium-low heat 15 to 20 min. or until potatoes are tender. Cool 10 min.
• Blend leek mixture, in small batches, in blender until smooth, returning each puréed batch to Dutch oven.
• Stir in sour cream, milk and remaining dressing; cook on medium heat 3 to 5 min. or until heated through, stirring frequently. Sprinkle with chives.

PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
• Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.

SWEET POTATO, CHEESE AND LEEK PIE

Steps:

• Preheat oven to 375°F
• Mix the oil, garlic and crème fraîche together in a large bowl.
• Add the sweet potato slices and toss until coated.
• Lightly grease a gratin dish.
• Layer in sweet potato mixture and leeks ending with potato on the top.
• Top with cheese and breadcrumbs or just the cheese.
• Cover with foil and bake for 45 minutes to 1 hour, removing foil for the last 5 minutes of the cooking time.

THAI SWEET POTATO AND LEEK SOUP

Steps:

• Put chopped onion into a pot and stir until soft.
• Add the chopped red chili (with or without seed).
• Add 2 chopped leeks.
• Add chopped garlic.
• Fill with vegetable stock.
• Bring to the boil.
• Add the chopped sweet potatoes.
• Salt/pepper to taste.
• Simmer for 20 minutes.
• Take off the heat.
• Add coconut cream or milk.
• Blend until smooth.
• Enjoy with chunky fresh bread.

LEEK, SWEET POTATO AND ROSEMARY SOUP

Steps:

• Spray the bottom of a large saucepan about 5 times with the cooking spray. Turn the heat on high and when the oil begins to bubble turn the heat down to a medium temperature.
• Sauté the leeks and garlic for 2 to 3 minutes stirring constantly to ensure they do not burn.
• Add the chopped potatoes and rosemary and stir around the pan for a minute or so.
• Add the chicken stock and simmer for approximately 20 - 25 minutes until soft.
• Puree the soup to a thick consistency either in a food processor or with a stick blender.
• Return to the pan and season to taste.
• Serve with just a sprinkling of rosemary on top for garnish.

SWEET POTATO AND LEEK SOUP

Steps:

• Melt butter in a heavy saucepan. Add leeks, and sauté slowly over low heat until tender but not brown, about 10 minutes. Stir in garlic.
• Add sweet potatoes and 3 cups water. Simmer about 20 minutes, until tender. Purée.
• Return purée to saucepan, add milk or half-and-half, bring to a simmer, add 1 to 1 1/2 cups more water to make soup no thicker than heavy cream. Season with salt and pepper and serve with a dusting of cilantro.

LEEK & SWEET POTATO SOUP

Steps:

• Saute the leeks for 4 minutes in the butter. Add the stock and sweet potato and bring to the boil. Simmer for 15 minutes, or until the sweet potato is cooked.
• Season the mixture with black pepper, remove from the heat and allow to cool.
• Place the cooled soup into a food processor, and liquidise until smooth.
• Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
• If desired, grill the bacon until crispy, and cut into bite sized pieces.
• Place the soup into the serving bowls and sprinkle the bacon pieces over the top.

RECIPE FOR PUMPKIN, SWEET POTATO, AND LEEK SOUP

Steps:

• Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown. Add bay leaf, stock, and cream; bring to a boil. Reduce to a simmer and cook until all vegetables are tender. Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf, and puree. Serve hot.

HOT SWEET POTATO AND LEEK SOUP

Steps:

• Preheat the oven to 170C/fan 150C/gas 3.
• Put the carrots, sweet potatoes, leeks, onion, garlic, chilli, celery, stock and bay leaf into a large flameproof casserole dish and bring slowly to the boil.
• Cover and transfer to the oven for 1 1/2 - 2hrs, by which time the vegetables will be soft.
• Remove the bay leaf and season with salt and pepper. Liquidise the soup until smooth.