Bright Green Leek Soup Recipes

BRIGHT GREEN LEEK SOUP

Bright Green Leek Soup image

A creamy soup doesn't have to mean lots of cream. Puréed leeks in this soup provide body as well as flavor, and a handful of rice helps give it a smooth consistency. For a brilliant green taste and color, let the soup cool completely before blending in the spinach. Take the time to strain through a fine-meshed sieve for the best texture.

Provided by David Tanis

Categories dinner, lunch, soups and stews, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

6 medium leeks, about 3 pounds
4 tablespoons butter
Salt and pepper
4 garlic cloves, minced
Pinch of cayenne
1/2 cup rice
8 cups hot chicken broth or water
10 ounces baby spinach, washed
Grated nutmeg, to taste
1/2 cup crème fraîche
2 tablespoons thinly sliced chives, for garnish
2 tablespoons thinly sliced tarragon, for garnish

Steps:

Trim leeks of outer layer and stems. Chop white and tender green parts into 1/2-inch chunks (discard tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Drain and soak again, then lift leeks from water, leaving any sediment behind.
Melt butter in a heavy-bottomed soup pot over medium heat. Add leeks and season well with salt and pepper. Cook, stirring, until leeks are wilted, about 8 to 10 minutes.
Add garlic, cayenne and rice and cook for 1 minute. Add hot broth and bring to a boil, then reduce to a gentle simmer. Simmer until rice is very soft, about 25 minutes. Remove from heat and let cool completely before proceeding.
Using a blender, purée the raw spinach with the cooled soup mixture. Strain the soup through a fine-meshed sieve, discarding any fibrous solids. Adjust seasoning and add a little grated nutmeg. Thin soup with broth or water if necessary.
Heat soup through just before serving, to preserve the bright green color. Garnish each serving with a tablespoon of crème fraîche and a sprinkling of chives and tarragon.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 1120 milligrams, Sugar 7 grams, TransFat 0 grams

GREEN GARLIC, POTATO AND LEEK SOUP

Green Garlic, Potato and Leek Soup image

A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, appetizer

Time 1h

Yield Serves six

Number Of Ingredients 10

Ingredients

3/4 pound green garlic (weight includes stalks)
2 tablespoons extra virgin olive oil
1 pound leeks, white and light green parts only, rinsed thoroughly and sliced
1 small celery rib, sliced about 1/4 cup
Salt to taste
1 pound Yukon gold or russet potatoes, peeled and diced
1 1/2 quarts water, vegetable stock or chicken stock
A bouquet garni made with a bay leaf and 2 sprigs each thyme and parsley
Freshly ground pepper
1/4 cup chopped fresh flat-leaf parsley, chervil or tarragon

Steps:

Trim off the tough green ends of the garlic bulbs. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1 cup chopped green garlic.
Heat the olive oil in a large, heavy soup pot over medium heat. Add the leeks, green garlic, celery and 1/2 teaspoon salt. Cook gently for five to 10 minutes until the vegetables have softened but not colored. Add the potatoes, water, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes.
Purée the soup using an immersion blender. Alternatively, purée in a standing blender working in 1 1/2-cup batches; pull a towel tightly over the top, rather than a tight-fitting lid, to prevent splashes. Put through a medium strainer, pressing the soup through with the back of a ladle or with a pestle. Reheat, taste and adjust salt. Add freshly ground pepper. Ladle into soup bowls, and sprinkle chopped fresh parsley, chervil or chopped fresh tarragon over each serving. Alternatively, chill and serve cold. You can thin out if you wish with milk or stock.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 5 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1065 milligrams, Sugar 4 grams

LEEK SOUP

Leek Soup image

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

Ingredients

6 wild leeks
1 medium onion, thinly sliced
1/4 cup butter, cubed
6 medium potatoes, peeled and sliced
6 cups chicken broth
1/2 cup minced fresh parsley
1 egg yolk, beaten
1-1/2 teaspoons salt
1/4 teaspoon pepper
Pinch ground nutmeg
2 cups half-and-half cream
4 bacon strips, cooked and crumbled

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 :

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