Magicalleeksoup Recipes

FRENCH WOMEN'S LEEK SOUP

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).

ROASTED POTATO LEEK SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
• In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
• When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
• Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
• Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

MAGICAL LEEK SOUP

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.