LEEK BEEF SOUP RECIPES

Name: Beef, Leek & Barley Soup
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8-16 serving(s)
Ingredients: 2 beef short ribs, meaty (cut or not); 1/2 cup pearl barley; 3 garlic cloves, minced; 2 onions, chopped; 3 big leeks, cut lengthwise (use both white and green parts); 2 cups chopped mushrooms (optional); 8 cups filtered water or 8 cups beef stock; black pepper

BEEF, LEEK & BARLEY SOUP RECIPE - FOOD.COM

Beef, Leek & Barley Soup Recipe - Food.com image

This recipe is from the book: "Home Cooking: A Writer in the Kitchen" by Laurie Colwin. As with all soup recipes, you as chef can change ingredients or add or subtract ingredients to make it something you like. Please post a critique if you happen on anything that makes a good tasting soup.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 8-16 serving(s)

Number Of Ingredients 8

Ingredients

2 beef short ribs, meaty (cut or not)
1/2 cup pearl barley
3 garlic cloves, minced
2 onions, chopped
3 big leeks, cut lengthwise (use both white and green parts)
2 cups chopped mushrooms (optional)
8 cups filtered water or 8 cups beef stock
black pepper

Steps:

Trim the short ribs to get any surface fat and place on bottom of soup pot.
Add barley, garlic, onions, leeks, and optionally mushrooms. (I like to add, rather that straight mushrooms, mushrooms and peppers fried in bacon grease.) You can also, at this point, add any other vegetable you have on hand.
Pour in the filtered water. Let simmer on the back of the stove for a minimum of three hours.
At the end of simmering, skim off the fat, take the short ribs out, cut the meat from the bones, chop it and put it back in the soup.

Nutrition Facts : Calories 77.6, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 13.6, CarbohydrateContent 17.6, FiberContent 3, SugarContent 2.6, ProteinContent 2.1

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

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
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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.

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