CLEAR BROTH LEEK SOUP RECIPES

Name: Leek Soup
Prep time: 30 min
Total time: 30 min
Yield: 12 servings (3 quarts).
Cuisine: Jewish
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

LEEK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Leek Soup Recipe: How to Make It - Taste of Home 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

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

POTATO LEEK SOUP RECIPE - COUNTRY LIVING

Potato Leek Soup Recipe - Country Living image

Potato soups are often heavy, creamy, and full of fat. But this recipe from Jamie Oliver uses healthy chicken broth as its base instead of cream, for a lighter, healthier version.

Provided by Jamie Oliver

Categories dairy-free autumn Easter feed a crowd Mother's Day Thanksgiving dinner lunch soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 10

Ingredients

2 tbsp. olive oil
3 medium leeks
2 medium onions
2 carrots
2 stalk celery
2 clove garlic
2 qt. chicken broth
1 lb. white potatoes
salt
Freshly ground pepper

Steps:

In a large skillet over high heat, heat oil. Add leeks, onions, carrots, celery, and garlic and stir to combine. Partially cover skillet, reduce heat to medium, and cook until carrots are tender, about 10 minutes. Meanwhile, in a large pot over high heat, heat broth until boiling. Add potatoes and vegetables and stir to combine. Return to a boil; then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and season with salt and pepper.

Nutrition Facts : Calories 158 calories

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