GOLDEN CREAM SOUP RECIPES

Name: Golden Leek and Potato Soup
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 1/2 pounds leeks, white and light green part only; 2 bay leaves; 4 large sprigs fresh thyme; 4 large sprigs fresh sage; 4 large sprigs parsley, and chopped leaves for garnish; 1 large handful celery leaves (optional); 4 tablespoons unsalted butter or extra-virgin olive oil; 2 garlic cloves, peeled and very thinly sliced; 8 cups vegetable stock or water; 1 tablespoon kosher salt, more to taste; 1 teaspoon black pepper, more to taste; 1 3/4 pounds Yukon Gold potatoes, halved and thinly sliced; Heavy cream, for serving (optional)

GOLDEN LEEK AND POTATO SOUP RECIPE - NYT COOKING

Golden Leek and Potato Soup Recipe - NYT Cooking image

Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces of potato and browned slivers of leeks. A tablespoon or two of heavy cream, drizzled into the soup just before serving, is an optional luscious touch.

Provided by Melissa Clark

Total Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 1/2 pounds leeks, white and light green part only
2 bay leaves
4 large sprigs fresh thyme
4 large sprigs fresh sage
4 large sprigs parsley, and chopped leaves for garnish
1 large handful celery leaves (optional)
4 tablespoons unsalted butter or extra-virgin olive oil
2 garlic cloves, peeled and very thinly sliced
8 cups vegetable stock or water
1 tablespoon kosher salt, more to taste
1 teaspoon black pepper, more to taste
1 3/4 pounds Yukon Gold potatoes, halved and thinly sliced
Heavy cream, for serving (optional)

Steps:

Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.

Nutrition Facts : @context http//schema.org, Calories 315, UnsaturatedFatContent 3 grams, CarbohydrateContent 56 grams, FatContent 9 grams, FiberContent 10 grams, ProteinContent 7 grams, SaturatedFatContent 5 grams, SodiumContent 1037 milligrams, SugarContent 9 grams, TransFatContent 0 grams

CREAM OF MUSHROOM SOUP | RICARDO

Cream of Mushroom Soup | RICARDO image

Kick Thanksgiving dinner off with this elevated childhood classic and watch as everyone clamours for seconds.

Provided by Ricardocuisine

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, chopped
1 garlic clove, chopped
3 tbsp (40 g) butter
1 lb (450 g) white mushrooms, quartered, leaving 6 whole mushrooms for serving
1 tbsp unbleached all-purpose flour
1/4 cup (60 ml) white wine
4 cups (1 litre) chicken broth
1/2 oz (14 g) dried mushrooms, any variety
1 bay leaf
1/4 cup (60 ml) 15% cooking or 35% heavy cream
2 tbsp chopped flat-leaf parsley
1 tbsp (15 ml) olive oil

Steps:

Cream of Mushroom Soup

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