HEARTY LEEK AND POTATO SOUP
This thick, flavorful soup is a winner in our home and makes a nice starter dish. -Rachel Taylor, Springfield, Tennessee
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil).
Nutrition Facts : Calories 180 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 598mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
- Reduce heat, cover and simmer 30 minutes.
- Add leeks.
- Bring back to a boil; reduce heat.
- Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
- Remove chicken from broth and cool slightly; remove chicken from bones and skin.
- Skim fat from both and remove bay leaf.
- Cut chicken into 1 inch pieces and return to broth.
- Heat about 5 minutes; serve.
LEEKY CHICKEN SOUP
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel.
- Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes.
- Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls.
- Spread the crusty bread slices with soft cheese and serve with the soup.
LEEK SOUP
When leeks are perfect for picking in my area, I start making this hearty leek soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season. -Cecilia Chynoweth, Hamilton, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.
Nutrition Facts :
HEARTY CHICKEN AND LEEK PIE
I've adapted this pie from a number of different recipes, including a Jamie Oliver recipe. The apple cider vinegar gives it a bit of a tang which I like. I also play around with the type of herbs I use - thyme, marjoram, parsley, oregano are all good. And I just use dried herbs if I don't have any fresh herbs on hand.
Provided by Kates Kitchen
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Melt the butter with a splash of oil in a saucepan over medium heat. Add leeks and garlic and sweat gently for about 10 to 15 minutes until tender.
- Meanwhile heat a wide frypan or saute pan over medium heat and add a splash of oil. Fry the chicken seasoned with salt, pepper and herbs until the chicken is browned.
- Add the leeks, then stir in corn flour. Pour in the stock and add the apple cider vinegar. Adjust the amount of stock depending on how much sauce you like. You can also add a bit more cornflour if the sauce looks a bit too thin.
- Simmer gently for around 15 minutes.
- Spoon the chicken mixture into a 1.2L - 1.9L (1.5-2 Quart) pie dish.
- Cut a piece of defrosted puff pastry big enough to make a lid over pie dish plus a 2cm border to place around the rim.
- Line the rim of the pie dish with a 2cm border of pastry, brush with a little water and then top with the pastry lid. Crimp the edges together with a fork. If you can't be bothered with the extra border just fit the pastry lid. Make a little slit in the middle of the pastry to let the steam escape.
- Beat the egg with a splash of milk. Use a pastry brush to brush the top of the pastry with the egg mixture. This will help the pastry brown and crisp nicely.
- Bake the pie for around 20 minutes until the pastry is crisp and golden.
Nutrition Facts : Calories 875.7, Fat 56, SaturatedFat 16.4, Cholesterol 191.9, Sodium 470.2, Carbohydrate 42.5, Fiber 2, Sugar 3.8, Protein 48.6
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