Indulge in the delectable symphony of flavors with our creamy leek soup, a culinary masterpiece that epitomizes comfort food. Paired perfectly with golden-brown brie toasts, this soup transforms into an extraordinary dining experience. Dive into the velvety texture of the soup, where the natural sweetness of leeks harmonizes with the rich, nutty flavor of brie cheese. Each spoonful promises a delightful sensation, leaving you craving more.
Alongside the leek soup recipe, discover a treasure trove of culinary gems within this article. Delight in the classic French onion soup, a timeless recipe that captures the essence of French cuisine. Savor the rich beef broth infused with caramelized onions, creating a deeply satisfying and flavorful experience.
For a taste of rustic Italian comfort, explore the pasta e fagioli soup recipe. This hearty soup showcases the humble combination of pasta, beans, and vegetables, simmered in a flavorful broth. Its simplicity belies its complex flavors, making it a true celebration of Italian culinary tradition.
If you seek a vibrant and refreshing escape, the gazpacho recipe is sure to tantalize your taste buds. Originating from the sun-soaked region of Andalusia, Spain, this chilled tomato soup bursts with the freshness of ripe tomatoes, cucumbers, and bell peppers. Its vibrant red color and tangy flavor make it a perfect choice for a light and summery meal.
Embark on a culinary journey with our carefully curated collection of soup recipes, each offering a unique taste sensation. Whether you crave the comforting warmth of leek soup, the classic elegance of French onion soup, the rustic charm of pasta e fagioli, or the refreshing vibrancy of gazpacho, this article has something to satisfy every palate.
CLASSIC POTATO LEEK SOUP
This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
- Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
- Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
- Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.
CREAMY LEEK SOUP WITH BRIE
Bits of Brie add something special to this soup from our home economists. Soup is a satisfying addition to a buffet table. Use a slow cooker to keep it warm.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute leeks in butter until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes. , Strain, reserving broth in pan. Place leeks in a blender with 1/2 cup of broth; cover and process until smooth. , Return to the pan. Stir in 3 cups cream. Combine the flour, salt, pepper and remaining cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Reduce heat to medium. , Cut Brie into small pieces; add to soup in batches, stirring until most of the cheese is melted. Garnish with chives.
Nutrition Facts : Calories 265 calories, Fat 18g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 794mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
CREAMY LEEK SOUP
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.
BRIE-LEEK TARTLETS
My family is picky, but everyone loves these little bites. I make dozens of them at a time because they're gone the second I turn my back. -Colleen MacDonald, Port Moody, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 15 servings
Number Of Ingredients 9
Steps:
- In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir until thickened, 1-2 minutes., Place tart shells on a baking sheet. Slice cheese into 15 pieces; place 1 piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture. , Bake at 350° until heated through, 6-8 minutes. If desired, sprinkle with parsley. Refrigerate leftovers.
Nutrition Facts : Calories 86 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 64mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CREAMY LEEK SOUP
I usually pair leeks with potatoes to make a creamy puree, but this time I used basmati rice, and the results are comforting and delicious. You could add something creamy to this if you wanted to - yogurt or milk or creme fraiche. But I found it utterly satisfying with no further enrichment.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
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.
CREAM OF BRIE AND LEEK SOUP
Make and share this Cream of Brie and Leek Soup recipe from Food.com.
Provided by Raquel Grinnell
Categories Onions
Time 50m
Yield 1 pot of soup, 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1/4 cup butter in heavy large deep skillet over medium heat. Add the leeks and cook until translucent, stirring frequently, about 4 minutes. Add 4 cups stock and bring to boil. Reduce heat, cover and simmer until leeks are tender, about 25 minutes. Purée mixture in batches in blender.
- Melt remaining 1/4 cup butter in heavy large non aluminum saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half 1 cup at a time; whisk until smooth. Add 1/4 of cheese and blend until smooth and melted. Repeat with remaining cheese in batches.
- Strain soup through fine sieve, pressing with back of spoon. Return to saucepan. Mix in leek purée. (Can be prepared 8 hours ahead. Cool, cover and refrigerate.) Rewarm soup over low heat, stirring constantly. Thin with more stock if desired. Season with salt. Ladle soup into bowls. Sprinkle with pepper and chives.
Nutrition Facts : Calories 892.3, Fat 67.7, SaturatedFat 41.6, Cholesterol 218.6, Sodium 1141.2, Carbohydrate 37.9, Fiber 2.4, Sugar 8, Protein 35.4
Tips:
- Use high-quality ingredients. Fresh, flavorful leeks and a good quality Brie cheese will make all the difference in the taste of your soup.
- Don't overcook the leeks. They should be softened but still have a bit of a bite to them.
- Season the soup to taste. Add salt, pepper, and nutmeg until the soup is flavorful but not too salty.
- Serve the soup immediately. It's best enjoyed when it's hot and fresh.
- Garnish the soup with fresh herbs or crumbled Brie cheese. This will add a pop of color and flavor.
Conclusion:
This leek soup with Brie toasts is a delicious and easy-to-make recipe that's perfect for a cold winter day. The soup is creamy and flavorful, with a hint of sweetness from the leeks. The Brie toasts are the perfect accompaniment, adding a cheesy and crunchy element to the soup. This recipe is sure to please everyone at your table.
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