CLEAR LEEK SOUP RECIPES

LEEKS CLEAR SOUP | SIMPLE INDIAN RECIPES

Leeks Clear Soup | Simple Indian Recipes image

Today I am sharing a clear soup recipe made with Leeks. Leek is a leafy vegetable which is not very common in India.

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Number Of Ingredients 7

Ingredients

Leeks – 1 cup (chopped)
Mushroom (or Chicken pieces) – ½ cup
Garlic – 4-5 cloves (chopped)
Olive Oil – 1 tbsp
Water (or vegetable stock) – 4 cups
Salt – to taste
Crushed Black Pepper – ½ tsp

Steps:

Wash the leeks thoroughly. Remove each leaf and clean to remove any dirt. Chop it in circles, both white and green portion.
In a big pot, add the olive oil. Add chopped garlic.
After about 30 seconds, add chopped mushroom and leeks. Saute for 2-3 minutes.
Add water, salt and pepper. Bring to a boil.
Simmer for 10-15 minutes and switch off.

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

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