Cream Of Leek And Herb Soup With Cheese Croutons Recipes

Steps:

• Preheat oven to 400 degrees.
• Heat oil and butter in pan add garlic to cook for 2 minutes.
• Add herbs, salt, pepper and pepper flakes.
• Remove from heat and toss in bread cubes to coat. Sprinkle on cheese. Toss to coat.
• Coat a cookie sheet pan with cooking spray.
• Spread cubes on pan in a single layer.
• Bake at 400° for 10 minutes or until golden.
• Check frequently to prevent burning. Cool.

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.

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.