Terra Cream Of Leek Soup Recipes

CREAM OF LEEK AND POTATO SOUP

Steps:

• In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
• Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

CREAM OF LEEK SOUP

Steps:

• In a medium pot, melt butter over medium. Add leeks and cook, stirring occasionally, until softened, 8 minutes.
• Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes. Add tarragon.
• Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
• Heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

CREAM OF LEEK SOUP

Steps:

• Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes. , Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.

CREAM OF LEEK SOUP

Steps:

• chop the vegetables. Melt the butter and saute the vegetables for a few minutes,stirring occasionally.
• Add the stock and bring to the boil, reduce heat, cover and simmer for 20 minutes.
• Allow to cool slightly before blending in a liquidizer.
• Return to pan and adjust the seasoning to taste.
• Stir in the cream and reheat without boiling.
• Serve with some nice crusty bread and enjoy.

CREAM OF LEEK SOUP

Steps:

• Heat butter and sauté vegetables for 5 minutes.
• Add stock, bring to boil.
• Cover and simmer for 20 minutes.
• Liquidise and add cream, reheat if needed.

WINNING CREAM OF LEEK SOUP

Steps:

• Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); Do not drain. Set aside., Melt butter in a large saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. Do not boil.

CREAM OF LEEK SOUP

Steps:

• Place the vegetables and vegetable broth in a stock pot, or large pot and let it boil. Reduce the heat and let it simmer for 45 minutes.
• Once properly cooked, use the blender to blend in batches (use an immersion blender if you have so you can do it all at once).
• Mix the milk and yogurt together and add half a cup of the soup so that the mixture won't curdle.
• Add the mixture back into the soup and add the seasonings. Reheat the soup, until warm again, about 5 minutes.

CREAM OF LEEK SOUP WITH ONIONS

Steps:

• In a large soup pot over medium heat, melt butter. Add in leeks, and onions and saute for about 10 minutes or until they are tender, but not browned.
• Stir in flour; mix well.
• Add broth, wine, thyme, ground mustard, white pepper, and bring to a boil; reduce heat and simmer for 8-10 minutes.
• Stir in half and half and optional cheese, if using it. Heat through.
• Puree with immersion hand blender/blender/food processor to a semi-smooth texture (or make smooth, if desired).
• Return to hot pot. Serve.

TERRA CREAM OF LEEK SOUP

Steps:

• Heat butter in large saucepan and add leeks and onion. Lower heat, cover and let cook 10 minutes.
• Add potato, salt, pepper and stock. Cook 20 minutes more.
• Remove from stove, with blender puree until smooth.
• Stir in milk, serve hot or cold, garnish with chives.