Creamy Leek Soup With Bacon And Shallots Recipes

Steps:

• Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
• Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
• Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

Steps:

• Heat oil in a large pot over medium heat. Add leeks, onions, and shallots. Add garlic and salt. Cook and stir until all is well wilted and soft, but not browned, about 3 minutes.
• Pour 4 cups of stock into the pot; add potatoes, cauliflower, and carrots. Bring to a boil, reduce heat to low, and cook until carrots and potatoes are soft, about 20 minutes. Insert a hand blender into the soup and blend until creamy-smooth. Add more broth if too thick; the soup should be the consistency of thick bisque.
• Stir cream into the soup; cook until heated through but not boiling. Add salmon; cook and stir until it flakes apart, 5 to 6 minutes. Season with salt and pepper. Pour into bowls and sprinkle onions on top.

Steps:

• Cut dark green tops from leeks. Thinly slice 2 leeks. Set aside to use later as garnish. Coarsely chop remaining 5 leeks. Melt butter in heavy large Dutch oven over medium heat. Add coarsely chopped leeks, onion, 2 T sugar and thyme and saute until leeks begin to soften, about 8 min. Stir in 3 cans broth and potato. Cover and simmer until potato is tender, about 25 min. Add green onions and simmer 3 min. Using slotted spoon, transfer half of vegetables to processor and puree until smooth. Gradually add half of cooking liquid to puree in processor and blend well. Transfer puree to large saucepan. Repeat with remaining vegetables and cooking liquid. Season soup to taste with salt and pepper. (can be prepared 1 day ahead. Cover and refrigerate sliced leeks and soup separately). Preheat oven to 350 F. Saute bacon in heavy large skillet over medium heat until crisp, about 4 min. using slotted spoon, transfer bacon to paper towels and drain. Reserve bacon drippings. Arrange shallots on half of large baking sheet and sliced leeks on remaining half. Drizzle with bacon drippings. Sprinkle with pinch of sugar. Season to taste with salt and pepper. Bake until vegetables are light golden, stirring occasionally, about 20 min. Cool on baking sheet. (can be made 4 hours ahead. Let stand at room temp.) Bring soup to simmer. Thin with more broth, if desired. Ladle soup into bowls. Garnish with bacon and roasted shallots and leeks.

Steps:

• Cut dark green tops from leeks. Thinly slice 2 leeks. Set aside to use later as garnish.
• Coarsely chop remaining 5 leeks. Melt butter in heavy Dutch oven over medium heat. Add coarsely chopped leeks, onion, 2 tablespoons sugar and thyme and sauté until leeks begin to soften, about 8 minutes.
• Stir in 3 cans of broth and potato. Cover and simmer until potato is tender, about 25 minutes.
• Add green onions and simmer 3 minutes. Using slotted spoon, transfer half of vegetables to processor and puree until smooth.
• Gradually add half of cooking liquid to puree in processor and blend well. Transfer puree to large saucepan. Repeat with remaining vegetables and cooking liquid.
• Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Store leeks and soup separately.)
• Preheat oven to 350ºF. Sauté bacon in heavy large skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Reserve bacon drippings.
• Arrange shallots on half of large baking sheet and sliced leeks on remaining half. Drizzle with bacon drippings. Sprinkle with a pinch of sugar. Season to taste with salt and pepper. Bake until vegetables are light golden, stirring occasionally, about 20 minutes. Cool on baking sheet. (Can be made 4 hours ahead. Let stand at room temperature)
• Bring soup to simmer. Thin with more broth, if desired. Ladle soup into bowls. Garnish with bacon and roasted shallots and leeks.