Magical Leek Soup Recipes
MAGICAL LEEK SOUP RECIPE
I have a friend whose health regimes over the years have entertained and sometimes alarmed me. When I first moved to Los Angeles 10 years ago, she believed passionately in the benefits of high colonics (not just colonics). Over the years I saw her go on an all-liquid diet, an all-protein diet, a fasting diet and a diet in which she ate clay.To me, her belief in these diets bespoke a naive and very American faith in quick fixes, fixes that one quickly outgrows and leaves behind, like the forlorn toy in "Puff the Magic Dragon."In the meantime, ignoring all diet fads, I married, entered my 40s, developed a more serious interest in food and wine, and things expanded pretty much as you would expect. I joined a gym. I tried to be aware of what I was eating, but there were certain moods in which I felt completely incapable of restraint. Once, at a poker game, I saw a look of horror cross a friend's face as she watched me go back for a third round of deep-fried duck.I wanted to believe that I could moderate my weight simply through my own good common sense. Yet I was always vowing to drop some pounds and feel better next week.At last, I have found a diet book that I can take to my heart, probably because it confirms everything I already think. It just puts it into clearer focus.The book is "French Women Don't Get Fat: The Secret of Eating for Pleasure" by Mireille Guiliano. Turns out that French women, like the gamblers in "Bells Are Ringing," have a system. It's a system of pleasures and compensations, of enjoying what you are allowing yourself and not focusing on what you are denying yourself.French women, says Guiliano, never talk about diets; they talk about food. They love food. That seemed essential to me. I find diet talk deeply boring.Guiliano has been bicultural since the 1960s, when she came to Weston, Mass., as an exchange student. Here, she learned to love chocolate-chip cookies and brownies. She didn't quite realize how much America had changed her until she sailed home to France and saw her father's stunned expression. His greeting was, "You look like a sack of potatoes."She had "suffered a catastrophe" of 20 pounds, and she gained 10 more in the next few months. Her family seemed baffled about how to help her; it was the family physician, whom she refers to as "Dr. Miracle," who kindly set her on the road back to moderation. She bases her book on his advice.Guiliano is not going to win any awards for modesty; in her introduction she states, "I like to believe that I embody the best parts of being American and being French." She is a busy professional, president and chief executive of Champagne Veuve Clicquot, which means she eats full meals in restaurants about 300 times a year. (She advises not to eat the bread pre-appetizer unless you are faint from hunger.)If I might distill the psychological message of the book, it would be this: Admit that you have two selves, the narcissist who wants to be svelte and the hedonist who craves pleasure. You must "broker a detente" between these two selves and be ashamed of neither one.Three-part programPractically speaking, Guiliano recommends a three-part program, starting sans deprivation. Your first task is to simply write down every single thing you eat for three weeks. (I skipped this part.) This affords you a perch from which to analyze your "offenders," which might be skipping breakfast, eating at irregular times, or that old standby, eating junk.After analysis, you clear the playing field with a weekend of eating only "magical" leek soup. This weekend will not be fun, and mine was further marred by a caffeine-withdrawal headache (Guiliano should make a one-cup allowance for coffee-heads). But I did emerge the day after with a new attitude: When faced with a restaurant brunch plate of eggs, bacon and home fries, I was a tad grossed out and ate only about half of what I would normally have consumed.After two days of broth, you begin "recasting," which means cutting out those "offenders" as well as adopting a shift in your habits. You will set the table for every meal, eat smaller portions and take time chewing your food.You will eat breakfast whether or not you're hungry. You will not eat mindlessly. You will eat yogurt and drink water instead of snacking. You will tend toward 4- to 6-ounce servings. You will not let yourself get hungry but neither will you let yourself get stuffed. You will not weigh yourself obsessively but will pay attention to how the clothes are hanging on your body. You will embrace quality over quantity.Her suggested menus are elegant and simple. A summer day would start with a sliver of cheese, half a cup of muesli with blueberries, and coffee or tea. At lunch you would have a BLT, a cup of raspberries and a noncaloric drink. At dinner, grilled chicken, fennel gratin, arugula salad, grilled peaches with lemon thyme and a glass of wine. It's very doable.You have to love a diet book that includes a recipe for tagliatelle with lemon, creme fraiche and tons of Parmesan cheese (just 3 ounces per person, followed with fish or meat). Rich, yes, and wonderfully lemony. The key is the small portion.Unfortunately, though, the recipes don't seem to have been tested; portion sizes were way off. Guiliano says the tagliatelle yields four servings, but each weighed 8 ounces. A marvelous asparagus flan that serves four could easily have served eight. Other problems arise, such as vague instructions (how to prep the raw leeks for the leek soup), insufficient cooking times (on the flan) and optional ingredients for at least one dish that never appear in the body of the recipe.Everything we tested ranged from satisfying to delicious, though. The chicken au Champagne, with bone in and skin on, does not taste like diet food. Cooked pears with cinnamon are lovely, if a little austere. The asparagus flan, almost a crust-less quiche, is flecked with crisp bacon and so creamy you would never miss the crust.For the woman who has at least thought about these issues, parts of the book should be ignored or modified. I know I should drink a lot of water, a tip Guiliano finds so crucial that she says it in about 57 ways (which did make me drink more, I admit). I don't feel I need a lecture on cooking with quality ingredients or on eating fruits and vegetables in season. (Last week I bought some cherries from Chile at Costco, and I thoroughly enjoyed them.) I found myself saying "duh" to a lot of the cooking tips, such as her suggestion to try "a slight sprinkle of cinnamon on lamb."Another cultural gulf may be in Guiliano's fierce hatred of gyms. "It all seems like a great, joyless effort: cutting two hours out of the precious day," she says, but most of us have figured out how to do it much faster. She is right that that "too many women exercise so that they end up with oversize appetites just to refuel their bodies. They become like (gym) rats on a treadmill."It is harder here, though, than in Paris and New York to increase our incidental walking as she advises, and with most health experts advising a minimum of 30 minutes of cardiovascular activity a day, it only seems sensible for an Angelena to jump on a treadmill at home or at a nearby gym.But Guiliano offers a valuable analysis of American diets, which she describes as "unsustainable extremism." She takes witty pleasure in skewering Atkins and other similar regimes: "The unstated principle seems to be," she says, to "bore yourself to death with one kind of food group." She says most French women would find the idea that "you can stuff yourself silly with bacon as long as bread doesn't pass your lips" to be "utterly degueulasse" (disgusting).Let them eat breadShe urges instead a balanced relation to food and life. Being French, she is a great defender of bread. "To me it's just sad that so many people are forgoing one of life's most elemental pleasures for the sake of a dead-end weight-loss strategy."She identifies an important cultural paradox when she says, "America, the paragon of egalitarian values, somehow suffers from a gastronomic class system unknown in France. The right and the opportunity to enjoy the Earth's seasonal best seems to be monopolized by an elite." She is, of course, correct that the large majority of us are conditioned to accept bland, processed food that packaging and marketing have made appear wholesome. She is also correct that American women often eat on the sly, and the result is much more guilt than pleasure.So she stresses pleasure, the triumph of her philosophy. While she's at it, she takes a swipe at American attitudes about marriage. "I observe many women failing to embrace love as pleasure," she says. "Relationships and marriage can be pursued with the same grim determination that some bring to their careers (there has even been a recent book about applying MBA training to finding a husband)." The existence of that book depressed me too. This one I found buoying.
Provided by Laurie Winer
Categories VEGETARIAN, SOUPS
Time 50m
Yield Serves 1 for the weekend
Number Of Ingredients 4
Steps:
- Cut the leeks in half lengthwise and rinse well to get rid of grit. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the trimmings for soup stock.)
- Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat and simmer uncovered for 20 to 30 minutes. Pour off the liquid and reserve. Place the leeks in a bowl.
- The juice is to be drunk (reheated or at room temperature as preferred) every 2 to 3 hours, 1 cup at a time. For meals, or whenever hungry, have some of the leeks themselves, one-half cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley if you wish.
FRENCH WOMEN'S LEEK SOUP
Adapted from Mireille Guiliano's French women don't get fat. Serve with (cheesy) sourdough toast if you're feeling adventurous, or afraid the soup might not satisfy you, though I'm pretty sure it will. Feel free to substitute mushrooms for cauliflower or iceberg lettuce leaves. You can also add other root vegetables to the mix. Frozen veges are great too.
Provided by Martyna @ Wholesome Cook
Categories Appetizer Main Course Soup
Number Of Ingredients 9
Steps:
- Slice leek and mushrooms. Finely dice carrot. Trim and chop beans.
- Heat butter or spread in a large saucepan, add leek and cook until translucent. Add mushrooms, carrot and berans stir fry for a minute.
- Cover with stock and cook for 20 minutes on a medium simmer.
- Serve with a slice of sourdough or crusty baguette (feel free to grill them with some cheese first).
MAGIC DIET SOUP.
Diet Soup, a complete meal in it's self. Lose the weight fast or just maintain it, it worked for me...... Start with having the soup 3 to 4 times a day, with fruit and salad in between for 2 weeks. After that do this for once a week and art the rest of the days, follow low GI diet.... I hope it helps whoever needs it...
Provided by cookingaround
Time 45m
Yield Serves 8
Number Of Ingredients 21
Steps:
- Shred cabbage, add veggie or chicken stock to a large pot with water up 3/4 of pot. Add tomato's, onions, garlic and 1/2 of leeks to top of soup. Let boil 20 min's.
- Remove 1/3 cabbage, all other veggies, and blend in blender until smooth, return to pot.
- Add chopped celery root, diced sweet red peppers and rest of leeks, boil 30 min's.
- Last 10 min's of boil add: bay leaves, parsley, nutmeg, cumin, oregano, green onions, salt, pepper to tastee and tomato paste.
MAGICAL LEEK SOUP
This is from the book French Women Don't Get Fat by Mireille Guiliano. I've been interested in trying this recipe which she swears by (not so much to be enjoyed, but more for the cleansing properties), so I've stored it here. This is apparently to be used as your weekend diet.
Provided by Pikake21
Categories Low Protein
Time 35m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Clean the leeks and rinse well to get rid of sand and soil.
- Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.).
- Put the leeks in a large pot and cover with water.
- Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes.
- Pour off the liquid and reserve.
- Place the leeks in a bowl.
- The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.
- For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time.
- Drizzle with a few drops of extra-virgin olive oil and lemon juice.
- Season sparingly with salt and pepper.
- Sprinkle with chopped parsley if you wish.
- This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.
Nutrition Facts : Calories 553.9, Fat 2.7, SaturatedFat 0.4, Sodium 219.5, Carbohydrate 128.5, Fiber 16.3, Sugar 35.4, Protein 13.6
SLOW COOKER POTATO LEEK SOUP
Potatoes and leeks slow cooked to perfection, blended with a generous amount of cream.
Provided by Sarah Olson
Categories Soup
Time 8h10m
Number Of Ingredients 11
Steps:
- Slice the leeks, discarding the thick green pieces that are at the ends. Add to a large skillet with the butter and garlic and cook over medium-high heat until the leeks are softened.
- Add to the crock pot along with the potatoes (peeled if you prefer), bay leaves, thyme, salt and pepper.
- Add the chicken broth and close the lid. Cook on high for 5 hours or low for 8 hours.
- Once the potatoes have softened enough remove the thyme (if using fresh sprigs) and bay leaves. Use an immersion blender (or food processor or blender) to blend the soup. DO NOT over blend. If you are using a food processer or blender, you will have to blend the soup in small batches.
- Add the cream, blend again a little, then top with chives for garnish. Serve hot with crusty bread.
Nutrition Facts : Calories 348 kcal, Carbohydrate 35 g, Protein 6 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1221 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
MAGICAL LEEK SOUP
Magical Leek Soup - the French woman's diet secret, as referenced in "Emily in Paris". Le Chef's Wife twist on the recipe is delicious and family friendly. It tastes like comfort food yet is incredibly healthy for you. Vegan and gluten free. Tasty and pretty enough to be served at a dinner party.
Provided by lechefswife
Categories soup
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Peel, clean and chop the leeks - discarding the dark green tops. 5 of the leeks can be chopped in big pieces, 1 leek, the leek you will use for the garnish, should be chopped in fine half rounds.
- Peel and quarter the potatoes.
- Heat the olive oil into a soup pot on medium heat.
- Add the garlic and the leeks for soup (the 5 leeks).
- Sautée the leeks for 5 minutes until they start to become translucent. Stir frequently, you don't want them to burn.
- Add the fleur de sel.
- Pour in 8 cups of water and add the anise seed the potatoes.
- Allow to simmer for 30 minutes, stirring occasionally until the potatoes are soft.
- Taste the broth - add an additional pinch of salt or pepper if needed.
- *Remove the star anise seed from the broth - you do NOT want to mix the star anise with the immersion blender!*
- Mix the soup with the immersion blender.
- (note you can add an additional 2 cups of water, 1 cup at a time, only if needed. The consistency should be thick but still soup like).
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- Shallots. Across the board, it is agreed that one of the best substitutes for leeks are shallots. Small, aromatic, and carrying a delicate flavor, this allium is right at home anywhere a leek would be.
- Sweet Onions. Sweet onions are an easy substitute for leeks in soup, as their flavor notes are very similar. Onions tend to not be as mild or creamy as leeks, with less nuance and subtlety, but they will still achieve a comparable result.
- White Onion. White onions are a bit sharper than sweet onions, but they can still be used as a viable substitute for leeks in a soup. They will not taste as close as a sweet onion will, and they lack the creaminess of a leek.
- Green Onion or Scallions. Scallions almost look like a leek that’s been shrunk down in size, and will add a dash of green color that leek would normally bring.
- Garlic. Leading away from the onion train of thought, garlic is a member of the allium family and will make a delicious substitute for leeks. They’re intensely flavorful and will compliment any of the other ingredients you’ve prepared your soup with.
- Ramps. Common in the Appalachian areas of the United States, ramps can also be called wild leeks or wood leeks, and are part of the allium family. Their bright green color and thin leaves will meet the leek in terms of color and texture, but what of the flavor?
- Chives. Chives taste very similar to leeks, with perhaps a bit more potency. They’re even slimmer than scallions, but because they’re stronger in flavor and aroma, it’s best to substitute less in just to achieve that same taste.
- Fennel. While fennel seeds are more often used as a spice in cooking, the entire plant can act as a stand in for leeks. The stalks, bulbs, and leaves are edible in fennel and have an anise-like flavor.
- Celery. We aren’t quite done talking about alliums yet; celery is of the mirepoix family of vegetables, similar to onions and it tastes similar to celeriac..
- Spinach. Leafy, vibrantly green, delicious, and packed with nutrients, spinach can fill the void left by leeks in a soup and then some. The leaves can be added in early so they have time to wilt in the broth, making them softer and chewier.
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