Creamed Cheddar Leeks Recipes

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CREAMED CHEDDAR LEEKS



Creamed Cheddar Leeks image

This is a James Martin recipe that he used on his Christmas shows. I also use this recipe for part of our Christmas lunch, (or our Sunday roast) as it can be prepared well in advance and then finished in the oven just before serving. Leeks, cream and cheese are a match made in heaven and this is no exception. I hope you enjoy it.

Provided by Noo8820

Categories     Cheese

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 7

40 g unsalted butter
4 leeks
8 shallots, chopped
5 sprigs thyme
150 ml white wine
10 tablespoons double cream
250 g grated cheddar cheese

Steps:

  • Melt the butter in a frying pan. Gently fry the finely sliced leeks, shallots and thyme until soft. Pour in the wine and leave to bubble for approx 5 minutes.
  • Add the cream and season to taste. Simmer for about 5-6 minutes.
  • Transfer to an ovenproof dish and cool.
  • Preheat oven to Gas 4. Cover the leeks with the grated cheese and bake for 20-30 minutes.

Nutrition Facts : Calories 566.6, Fat 43, SaturatedFat 27, Cholesterol 138.6, Sodium 428.6, Carbohydrate 22.1, Fiber 1.6, Sugar 4.2, Protein 18.8

CREAMY LEEK SOUP



Creamy Leek Soup image

Categories     Blender     Dairy     Herb     Onion     Potato     Vegetable     Gourmet

Yield Makes 6 (first course) servings with leftovers

Number Of Ingredients 15

8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter
1 small boiling potato (6 ounces)
1/2 cup dry white wine
3 cups chicken stock or reduced-sodium chicken broth (24 fluid ounces)
3 cups water
1 Turkish bay leaf or 1/2 California
1 1/2 cups fresh flat-leaf parsley leaves
1/4 cup all-purpose flour
1/2 cup chilled heavy cream

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.

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