Who has a delicious leek soup recipe...a real yummy one?

Potato Leek Soup





3 leeks


4 potatoes, quartered


1/4 cup butter


1/2 cup milk


1/2 cup light cream


1 qt. water or chicken stock


1/4 teaspoon fresh chopped chervil


2 T each chopped celery and shallots


1/8 teaspoon celery seed


parsley to garnish





Peel and quarter the potatoes.


Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and saut茅 lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons.Who has a delicious leek soup recipe...a real yummy one?
For making Lively Leek Soup as a tasty spring tonic for you and your family :





INGREDIENTS


3 tablespoons butter


6 leeks, white and pale green parts only, well-washed and cut into 2-inch pieces


2 potatoes, peeled and thinly sliced


4 cups water


1/4 cup chopped fresh parsley


1. In a medium soup pot, melt 2 tablespoons of the butter over low heat and add the leeks, cooking them gently until softened. Add the potatoes and water and simmer one hour.


2. Add the remaining 2 tablespoons butter and the parsley and serve immediately.





Hope you enjoy....Who has a delicious leek soup recipe...a real yummy one?
Rachael Ray
Cock-a-Leekie (as in a rooster)





1 boiling fowl - about 1 kg (2 1/4 lb)


4 cups (1 litre) 1 3/4 pint stock or water


4 leeks, cleaned and sliced


salt and pepper


6 prunes, optional





1. Cover the fowl with stock or water and add the leeks and seasoning. Bring to the boil, cover and simmer for 3 1/2 hours, until tender.





2. Remove the chicken from the stock, carve off the meat and cut it into fairly large pieces.





3. Serve the soup with the chicken pieces in it, or serve the soup on its own, with the chicken as a main course.





4. If prunes are used, soak them overnight in cold water, halve and stone them and add to the stock 30 minutes before the end of the cooking.
try this one..





Welsh Leek Soup





1 ounce butter


1 1/2 lbs leeks, trimmed, slices and washed


2 medium onions, roughly chopped


2 celery ribs, chopped


2 pints chicken stock


salt and pepper


5 ounces plain yogurt


snipped fresh chives, to garnish





Melt the butter in a large saucepan, add the leeks, onions and celery and cook gently for 10 minutes, until softened but not browned.


Add the stock. Season to taste and bring to the boil, then cover and simmer for 30 minutes, until the vegetables are tender.


Allow to cool slightly, then puree in a blender or (hand held) food processor until smooth.


Return to the saucepan, stir in the yogurt. Adjust the seasoning and reheat gently without boiling.


Serve hot, garnished with snipped chives.