Leek soup is a soup made from leeks, root vegetables which look a lot like onions. In fact, leeks are considered a close relative of onions and even the flavor of the two vegetables is alike. Sometimes, however, ... More »
Cut leeks, onion, potato, and garlic into small pieces; cook in melted butter, stirring constantly until well coated.
Add hot water and simmer slowly 30 minutes.
Add milk, part cream for extra richness.
Season with salt and pepper.
Reheat and
Heat the butter in a medium saucepan and saute the leeks and onions until tender but not browned.
Add the stock, Worcestershire, salt, pepper, and cream.
Heat the soup through.
Thicken if desired with a cornstarch-and-water mixture.
Pour the soup through a ..
Heat the olive oil in a large stockpot.
Add the leeks and saute for about 5 minutes, until they are lightly browned.
Add the chicken broth and bring to a boil.
Add the broccoli and bring back to a boil, then immediately reduce the heat and simmer for 15 ..
In a large pot melt the butter over medium heat.
Add the leeks and cook for 5 to 8 minutes, or until wilted.
Add the potatoes, broth, and wine.
Bring to a boil, then reduce the heat to low and simmer, covered, for 20 to 25 minutes, or until the potatoes are ..
1. Wash leeks, cut off green top and any root whiskers, chop and saute in half the butter or margarine, cooking slowly and stirring until the vegetable is tender but not browned.
2. Add stock, celery, potato and Worcestershire sauce. Cover and simmer until ..
1. Place sweet potatoes, onions and leeks in a well-greased baking dish and bake at 200°C/400°F/Gas 6 for 45 minutes or until vegetables are tender. Remove from oven and set aside to cool slightly.
2. Place baked vegetables, stock, water, cumin and black ..
Insert rnetal blade.
Chop onion; leave in work bowl.
Change to slicing disc.
Prepare and slice leeks.
Melt butter in a 5 to 6-quart kettle over medium heat.
Add onion and leeks and cook, stirring occasionally, until leeks are very soft and slightly tinged ..
Place bread on a 10 by 15-inch rimmed baking sheet.
Bake in a 325° oven until dry (20 to 25 minutes).
Spread each slice with 1 teaspoon of the butter; set aside.
Insert metal blade.
Mince garlic; leave in work bowl.
Change to slicing disc.
Prepare and slice ..
In a 3-quart casserole, combine the leeks, onions, and margarine or butter.
Microwave on high for 2 minutes, or until the margarine or butter is melted.
Stir and microwave on high for 3 to 4 minutes, or until the onions are translucent.
Add the potatoes and 2 ..
In 2-quart casserole, combine butter, leeks, 1/4 cup broth, salt and pepper.
Cover.
Microwave at High for 7 to 13 minutes, or until leeks are tender, stirring once.
Set aside.
In 1-quart casserole, combine potatoes and 1/4 cup broth.
Cover.
Microwave at High ..
1. In 2-quart microwave-safe casserole, combine broth, water, cucumber and leek. Cover with lid; microwave on high 8 minutes or until boiling.
2. With slotted spoon, remove vegetables to blender or food processor. Add 1/2 cup of the broth mixture, parsley, ..
1. Trim the leeks, split them lengthwise and wash them carefully under cold running water to remove any grit and sand. Cut the leeks into 2-inch pieces.
2. Place the leeks, garlic and butter in a medium-size saucepan, cover and cook over low heat 5 minutes. ..
Melt butter in pan, add washed, sliced leeks, chopped celery and chopped bacon.
Cook over low heat 10 minutes, covered.
Add washed lentils, water and crumbled stock cubes, bring to boil, reduce heat and simmer, covered, 30 minutes.
Purge soup in blender in ..
Melt the butter in a saucepan.
Add the leeks and potatoes and fry for 5 minutes.
Pour in the stock and bring to the boil.
Simmer for 15 minutes.
Add the peas, bouquet garni, mint and salt and pepper to taste and simmer for a further 30 minutes.
Remove the ..
Melt the butter in a large saucepan.
Add the leeks and onion and simmer, covered, for 10 minutes, or until the vegetables are soft.
Stir in the stock, potatoes, parsley, celery and salt and pepper to taste.
Cover and simmer for 20 to 30 minutes or until the ..
In a Dutch oven, saute the leeks, mushrooms, garlic, tarragon and pepper in 1 tablespoons butter for 8-10 minutes or until vegetables are tender.
Stir in flour until blended; gradually add broth and cream.
Bring to a boil; cook and stir for 2 minutes or until ..
Simmer onion in the butter until soft.
Stir in the flour and next five ingredients.
Cover and simmer about 1 hour.
Add parsley, milk and cheese and heat thoroughly without boiling, until cheese melts.
Taste for
1. In a large saucepan, heat butter. Add leeks; saute 10 minutes, until softened.
2. Add chopped pears, chicken stock, savory and pepper. Bring to a boil, reduce heat, and simmer 20 minutes, until pears are softened. Stir in lemon juice.
3. In batches, puree ..
Peel and dice the potatoes.
Clean, wash, and cut the leeks into thick strips.
Simmer the meat stock, and add the diced potatoes to it, and cook it for 15 minutes.
Add the leeks.
Simmer 5 more minutes, taking care that the leeks remain firm.
Salt and pepper to ..
