Time 55m Yield 4 servings Number Of Ingredients 14 Steps:
Trim the tough tops and root ends, of the leeks, cut them, lengthwise, in half, then slice them into 1/2-inch thick pieces. Fill a large bowl or sink with water, add the leeks, and separate the slices to let the grit fall away. Remove the leeks with a skimmer and dry them in a salad spinner or on a clean kitchen towel. Put the chicken and bay leaf in a small pan and add water almost to cover. Put the pan over high heat, and bring to a boil. Reduce the heat to a simmer, and poach the chicken until cooked through, about 10 minutes. Meanwhile, heat the extra-virgin olive oil in a soup pot or Dutch oven over medium heat. Add the leeks and garlic, season with salt and pepper, to taste, then stir, cover, and cook for 7 to 8 minutes. Add the wine and cook out for 1 minute, then add the stock and bring to a boil. Reduce the heat to a simmer. Remove the chicken from the poaching liquid and dice, then stir it into the stock. Strain the poaching liquid and add it to the soup. Add the egg pasta, thyme, and lemon zest. Cook at a low boil until the pasta is tender. Stir in the parsley and season with salt and pepper, to taste. Ladle the soup into serving bowls. Spread the crusty bread slices with soft cheese and serve with the soup.
Time 1h5m Yield 6 Number Of Ingredients 10 Steps:
Melt butter in a pot over medium heat. Cook and stir leeks and onion until vegetables are tender, about 5 minutes. Stir potatoes and chicken broth into onion mixture; simmer until potatoes are tender, 20 to 25 minutes. Pour half-and-half into potato soup and continue to simmer until slightly thickened, about 15 minutes more. Stir Cheddar cheese, parsley, garlic powder, salt, and black pepper into soup until cheese is melted, about 5 minutes.
Time 45m Yield 8 servings Number Of Ingredients 12 Steps:
Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter. Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened. Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil. Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork. Uncover and remove thyme and bay leaf. Use an immersion or countertop blender to blend the soup until smooth. Stir in chives and hot sauce (optional). Allow to cool 2 minutes and serve. Enjoy!
Time 1h Yield 8 Number Of Ingredients 10 Steps:
Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes. Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes. Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.
Time 55m Yield 8 Number Of Ingredients 9 Steps:
Melt butter in a pot over medium heat. Add leeks and cook and stir until tender, about 5 minutes. Stir in celery and cook for 5 minutes more. Add garlic; cook and stir for 2 minutes. Stir in potatoes and vegetable broth; reduce heat and let simmer until potatoes are tender, about 25 minutes. Blend using an immersion blender or in a regular blender in batches. Stir in heavy cream and salt.
Time 2h25m Yield 8 Number Of Ingredients 8 Steps:
Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken and allow to cool. Strain stock and set aside. Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes. Meanwhile debone the chicken and dice the meat. Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Cook bacon and oil together in a large saucepan over medium heat, stirring occasionally, until crisp and browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the saucepan. Add the chicken to the fat, skin side down. Cook until the skin is deeply browned, about 4 minutes. Turn and cook the other side until lightly browned, about 2 minutes; transfer to a plate. Pour off any fat in the saucepan. Add the butter to the saucepan and return to medium heat. Add the leeks and cook, stirring occasionally, scraping up any browned bits in the bottom of the saucepan, until tender, about 8 minutes. Stir in the stock with the potato and thyme. Return the chicken to the saucepan and bring to a boil. Decrease heat to medium-low; simmer until the chicken is cooked through and the potato is tender, about 25 minutes. Transfer the chicken to the cutting board; remove the skin and bones and coarsely chop the meat; set aside. Add the cream to the soup and heat until piping hot, but do not boil. Season with salt and pepper to taste. In batches, puree the soup in a blender and return to the saucepan. Serve hot, topping each serving with some of the chicken and bacon.
Yield 6 to 8 servings Number Of Ingredients 11 Steps:
While the chicken stock is preheating in one pot, melt the butter in another large, heavy-bottomed soup pot. Add the leeks, onions, thyme, bay leaves, garlic, 1/2 teaspoon salt and 1/2 teaspoon ground white pepper, and saute over medium heat until the vegetables are wilted, about 10 minutes. Add the preheated chicken stock to the vegetables and bring to a boil. Reduce to a simmer and cook 30 to 35 minutes. Add the potatoes, return the soup to a boil, then reduce to a simmer again. Continue to cook 20 minutes more, or until the potatoes are tender. Remove the bay leaves. Salt and white pepper to taste, and serve with croutons of French bread toasted with olive oil.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Trim leeks, split lengthwise, rinse to remove sand, and thinly slice. Melt 3 tablespoons butter in a large skillet over medium heat and sauté leeks for about 4 minutes Add the potatoes and the broth and bring to a boil. Boil for 2 minutes. Reduce heat and simmer until potatoes are tender. Season to taste with cayenne, nutmeg, salt, and white pepper. Strain out the vegetables and puree in blender, a little at a time, adding broth if needed. Stir puree into broth. Melt 2 tablespoons butter in a saucepan over low heat and stir in the flour. Add 1 1/2 cups of the soup, a little at a time, and blend well. Cook, stirring, until the mixture thickens. Blend flour mixture into soup and stir until soup comes to a boil. Serve right away.
Time 45m Yield 8 servings. Number Of Ingredients 15 Steps:
In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.
Time 55m Yield Serves 3 Number Of Ingredients 0 Steps:
Warm oven to 200C Slice top of the garlic bulb and place in a foil envelope. Drizzle with little olive oil and bit of salt & pepper. Close foil and place in warm oven. Cook for about 35 minutes. Once cooked set aside to cool slightly and then squeeze out the garlic from the bulbs. While the garlic is cooking, prepare your chicken breasts (keep whole) in an oven proof dish with little olive oil and seasoning. Cook for about 15-20 minutes depending on their size (you want them so just cooked; nice and tender with no browning). Remove from oven and let meat rest. Slice chicken or break up with fingers so the pieces of chicken are to your own preference. Place the two stock pots into a jug and add 900ml of boiling water. After about 5 minutes give a good stir with a fork so the stock pot has blended with the water to leave a nice vegetable stock. With the leeks, you want to cut off the dark green part and discard. You should be left with the white and light green part of the leek. Cut the ends and slice down the centre long ways. Keep the two halves together and then slice in the other direction. Place in a collender, break leeks up and wash. Lightly warm a deep wide saucepan with little olive oil and add the sliced leeks. Stir for a few minutes over a medium heat. Go back to your stock and give another stir. Then pour about 200-250ml of stock in with the leeks so they are just covered (this will depend on the size pan you are using). Simmer for about 5-7 minutes until leeks are soft. Once items are cooked accordingly, you are ready to build your soup. Place in a blender, two thirds of the leeks in stock, roasted garlic, about one third of the cooked chicken and about 500ml of stock. Blend until smooth (if needed add more stock accordingly). Add the blended mixture back into your saucepan with the remaining leeks and rest of the chicken. Warm through. According to your preference of thickness, add the remaining stock. Sqeeze the juice of half the lemon into the soup, add the tarragon (if using) and stir. Taste and add more seasoning according to your own preference. (Hopefully you should not require any further salt because the knorr stock pots have plenty of flavour) Pour into bowls and serve with warm crusty bread
Time 45m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
- In a Dutch oven, heat the olive oil over medium heat. Add the leeks, celery, carrots, bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 20 minutes.
- Add the chicken broth and bring to a boil, about 3 minutes. Add in chicken and beans and remove the bay leaf.
- Stir in the parsley, spinach and broken pasta pieces. Cook till pasta is done. **Optional: serve with shaved parmesan cheese and/or some lemon zest and a squirt of fresh lemon juice in each bowl.
