Time 45m Yield 6 Number Of Ingredients 10 Steps:
Put leeks in a bowl with enough water to cover completely. Soak until you’re ready to cook them. Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot. Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper. Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.
Time 50m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Heat the olive oil over medium heat in a large, heavy soup pot and add the leeks and a generous pinch of salt. Cook, stirring, until leeks are tender, about 5 minutes. Add the garlic and stir for about a minute, until the garlic smells fragrant. Add the stock or water, the rice, bay leaf and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Taste and adjust salt. Remove the bay leaf and discard. Puree the soup with an immersion blender or a food mill, or in batches in a blender, taking care to remove the lid or take out the center insert and to cover with a towel to avoid hot splashes. Return to the pot, heat through, and add pepper to taste and a pinch of cayenne if desired. Serve hot or cold. If you wish you can thin out with milk, plain yogurt or a combination of milk and creme fraiche. Garnish with chopped chives or croutons.
Time 35m Yield Serves 4 to 6 Number Of Ingredients 11 Steps:
Melt butter in a medium saucepan over medium-high heat. Add leeks and garlic and cook, stirring occasionally, until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute. Gradually whisk in broth until combined. Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat. Working in batches, purée soup in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water in a small bowl. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels.
Yield Makes 6 (first course) servings with leftovers Number Of Ingredients 15 Steps:
Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander. Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer. Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking. Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper. Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
Time 40m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a saucepan, soften leek and garlic in oil. Add celery salt and pepper. Add chicken stock and potatoes. Bring to boil. Cover and let simmer about 15 minutes or until potatoes are tender. Add spinach and keep cooking 1 minute. In blender, reduce in a creamy puree and homogeneous. Adjust seasoning. You can serve with firm plain yogurt on top. Or if you have people over, you can use whipped cream instead of yogurt.
Time 25m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste. Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes. Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning. With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like. Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.
Time 55m Yield 6 Number Of Ingredients 12 Steps:
Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes. Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.
Time 55m Yield Serves 6 Number Of Ingredients 13 Steps:
chop the onion and celery.heat the oil and butter in a large saucepan set over a low to medium heat.add the onion,celery and garlic.cover and cook over a low heat for 5 minutes. add the leeks to the pan and continue to cook for a further 5 minutes,do not allow to brown.peel the potatoes,cut into chunks and add to the pan with the bay leaf and stock.bring to the boil,then simmer for 30 minutes or until the vegetables are tender. remove the bay leaf and blend the soup until smooth.aqdd the spinach and blend again until smooth.taste and season. add a dollop of creme fraiche and some chopped chives.
More about “creamy leek and spinach soup recipes”
Time 35m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
Heat oil in large saucepan. Saute onion and garlic for 2-3 minutes. Add vegetable stock and water. Add leeks and potato. Season with salt, pepper, and basil. Bring to boil then reduce heat, cover, and simmer for 20 minutes. Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier. Return to saucepan and add Earth Balance, sour cream, and milk. Heat through. Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.
