LEEKS SOUP RECIPE RECIPES

Name: Chicken Soup With Leeks and Lemon
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 quarts chicken or turkey stock, preferably homemade; 1 pound leeks, white and light green parts only, cleaned and sliced thin; 2/3 cup rice or coarse bulgur (to taste); 4 large eggs, at room temperature; Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste; Salt to taste; Freshly ground pepper; Chopped fresh parsley or dill for garnish

CHICKEN SOUP WITH LEEKS AND LEMON RECIPE - NYT COOKING

Chicken Soup With Leeks and Lemon Recipe - NYT Cooking image

This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee. Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon. The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce. You can make a vegetarian version of this using a garlic broth or by making a robust vegetable stock using the dark leafy parts of the leeks.

Provided by Martha Rose Shulman

Total Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 quarts chicken or turkey stock, preferably homemade
1 pound leeks, white and light green parts only, cleaned and sliced thin
2/3 cup rice or coarse bulgur (to taste)
4 large eggs, at room temperature
Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste
Salt to taste
Freshly ground pepper
Chopped fresh parsley or dill for garnish

Steps:

Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes. Add the rice or bulgur, and continue to simmer until the grain is cooked through, 15 to 30 minutes. Taste and adjust salt.
Beat together the eggs and lemon juice until frothy in a medium bowl.
Just before serving, making sure that the broth isn’t boiling, gradually add 2 cups to the egg and lemon mixture while beating vigorously with a whisk to prevent the eggs from curdling. Turn off the heat under the soup, pour the egg-lemon mixture into the soup, stir well and serve, adding a bit of pepper to each bowl and garnishing with chopped fresh parsley or dill.

Nutrition Facts : @context http//schema.org, Calories 271, UnsaturatedFatContent 5 grams, CarbohydrateContent 37 grams, FatContent 8 grams, FiberContent 4 grams, ProteinContent 16 grams, SaturatedFatContent 2 grams, SodiumContent 1082 milligrams, SugarContent 9 grams, TransFatContent 0 grams

WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS ... - NYT COOKING

Winter Vegetable Soup With Turnips, Carrots ... - NYT Cooking image

I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick
2 garlic cloves, minced
3 large carrots (10 ounces), diced
1 celery stalk, diced
1 large or 2 medium turnips (10 ounces), peeled and diced
1 pound russet potatoes, peeled and diced
A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley
Salt and black pepper
1/4 cup crème fraîche, more to taste
Chopped fresh parsley or tarragon, for garnish

Steps:

In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

Nutrition Facts : @context http//schema.org, Calories 136, UnsaturatedFatContent 1 gram, CarbohydrateContent 27 grams, FatContent 2 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 657 milligrams, SugarContent 6 grams

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