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.
CREAMY CARAMELIZED LEEK SOUP WITH MAPLE GLAZED BACON
Steps:
- Make sure the leeks have been trimmed, rinsed thoroughly and patted as dry as they can be with a paper towel. Heat a large pot over medium-low heat and add the olive oil and butter. Add the leeks, salt, pepper and crushed pepper flakes and toss well to coat. Cook, stirring every few minutes, until the leeks begin to brown, about 20 to 25 minutes. Once the leeks are starting to brown, stir in the brown sugar and cook for another 10 minutes until they are super caramelized. Stir in the roasted garlic. Increase the heat slightly to medium and add the wine. Stir to combine, then cook for a few minutes until most of the wine cooks off. Pour in the stock and stir. Bring the soup to a boil, then reduce to a simmer and cook for 15 minutes. Turn off the heat and carefully add the entire mixture to a blender and puree until smooth. Pour the pureed soup back in the pot and heat it over low heat. Stir in the half and half, then tasted and add more salt and pepper if desired. Serve the soup with a sprinkle of green onions, a drizzle of olive oil and a handful of crushed maple bacon. maple glazed bacon Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil and place a nonstick wire rack on top. Bake for 18 to 20 minutes, until bacon is starting to get crispy in parts and the fat is rendered. Remove the bacon from the oven and brush it on both sides with maple syrup. Bake for another 6 to 8 minutes until the bacon is crispy and dark. Remove from the oven and brush with maple syrup once more, then let cool completely. Once cooled, crushed into bits.
WINNING CREAM OF LEEK SOUP
I got this recipe from an old family friend, who gave me my first batch of leeks, too! This soup quickly became our family favorite. I enjoy making hearty dishes like this one-and I especially like cooking with pork when I can...my husband and I raise hogs.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield about 4 quarts.
Number Of Ingredients 9
Steps:
- Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); Do not drain. Set aside., Melt butter in a large saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. Do not boil.
Nutrition Facts : Calories 253 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 570mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
CARAMELIZED LEEK SOUP
Steps:
- Halve leeks lengthwise and thinly slice crosswise. In a large bowl of cold water wash leeks well and lift from water into a large sieve to drain. In a 6-quart heavy kettle cook leeks in butter over moderately low heat, stirring occasionally, until some begin to turn golden, about 40 minutes. Stir in sugar and cook, stirring occasionally, 10 minutes. Stir in vermouth and cook, stirring occasionally, until liquid is evaporated and most leeks are golden, 10 to 15 minutes. Deglaze kettle with 1/2 cup broth and cook, stirring occasionally, 10 minutes more, until liquid is evaporated and leeks are deep golden. Add remaining 3 cups broth and bring soup just to a boil. Season soup with salt and pepper.
- Serve soup, garnished with chives, with cheese toasts.
CREAMED LEEKS WITH BACON & THYME
Everyone loves creamy leeks mixed with a strong cheddar and streaky bacon, this is the ultimate indulgent side dish
Provided by Tom Kerridge
Categories Side dish
Time 30m
Yield Serves 4 (as a side)
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a frying pan over a medium-high heat. Fry the bacon for 5 mins, then turn down the heat, add the white wine and simmer to a glaze. Add the double cream and reduce by half. Add the leeks and simmer for 10 mins, then stir in the thyme leaves, cheddar and season.
Nutrition Facts : Calories 381 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium
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