Does anyone have a great recipe for soup...?!
Answers: Using leeks and potatoes?
Asparagus Leek Potato.
1 Lb. Fresh Asparagus
1 Bunch Leeks
3 Medium Potatos
2 Cloves Garlic Chopped
1/8 Teaspoon Cayenne Pepper
Sal N Pepper to taste.
In Medium Sauce Pot Placed Chopped Asapagus, Leeks and potatoes into pot. Add Seasoning and Garlic. Cover with Water or Chicken Broth and boil for 2-3 hours. Vegetables must be cooked through.
Place into a blnder and puree until smooth.
Add Cream or 1/2N1/2 till smooth.
Yum:-)
Potato Leek soup
1 cup butter
2 leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream
DIRECTIONS
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
BLT Soup (Bacon, Leek, and Tomato) DELICIOUS!!
You can find it at this site:
http://www.foodnetwork.com/food/recipes/...
I hope this helped!
6 potatoes, peeled and cut into large pieces
8 leeks, whites only, soaked in salt water to remove grit
3 stalks celery, roughly chopped
1 medium onion, peeled and quartered
1 bay leaf
2 quarts chicken stock
1/2 cup all-purpose flour
1/2 cup (4 ounces or 1 stick) melted butter
1 cup heavy cream
1 1/2 teaspoons finely chopped fresh thyme leaves
Salt and pepper
To a large pot add potatoes, 4 of the leeks, celery, onion, bay leaf and chicken stock. Let boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper, to taste. *Blend soup with an immersion blender (or in batches in a blender or food processor*). Simmer for 20 more minutes. Remove bay leaf and serve.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Ham, Potato & Leek Soup
Ingredients
2 Tbsp butter
4 cups thinly sliced leeks, white and light green parts only
4 cups chicken broth
2 large russet potatoes, peeled, cut into 1/2 inch pieces
1/2 teaspoon ground white pepper
2 cups ham, diced
1/4 cup cream or half and half (optional)
Salt to taste
3 Tbsp fresh parsley, chives or dill, chopped
Directions
1 Melt the butter in a large saucepan over medium heat. Add the leeks, cook 5 minutes, stirring occasionally. Add broth, potatoes and pepper. Bring to a boil over medium high heat.
2 Reduce heat; cover and simmer 25 minutes or until vegetables are very tender. Using a blender or food processor, working in batches, process until smooth.
3 Stir in diced ham and if desired, cream. Season to taste with salt. Garnish with parsley, chives or dill.
Serves 6.
JM