Indulge in the culinary symphony of flavors with this tantalizing Orange Leek Soup. This velvety smooth soup marries the vibrant citrus notes of oranges with the delicate sweetness of leeks, creating a harmonious balance that will delight your palate. Embark on a culinary journey with our curated selection of recipes, ranging from the classic French-inspired version to innovative twists featuring ginger, coconut milk, and even a touch of curry. Each recipe promises a unique gustatory experience, sure to satisfy your cravings for a comforting and flavorful meal.
Check out the recipes below so you can choose the best recipe for yourself!
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.
POTATO LEEK SOUP
A French classic, this creamy potato leek soup is quick, easy, and comforting.
Provided by Jennifer Segal
Categories Soups
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
- Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Nutrition Facts : ServingSize about 1-1/2 cups, Calories 454, Fat 24 g, Carbohydrate 49 g, Protein 12 g, SaturatedFat 14 g, Sugar 10 g, Fiber 5 g, Sodium 828 mg, Cholesterol 78 mg
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.
BRIGHT GREEN LEEK SOUP
A creamy soup doesn't have to mean lots of cream. Puréed leeks in this soup provide body as well as flavor, and a handful of rice helps give it a smooth consistency. For a brilliant green taste and color, let the soup cool completely before blending in the spinach. Take the time to strain through a fine-meshed sieve for the best texture.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Trim leeks of outer layer and stems. Chop white and tender green parts into 1/2-inch chunks (discard tough gray-green parts). Soak leeks in a large bowl of lukewarm water, swishing to dislodge sand. Drain and soak again, then lift leeks from water, leaving any sediment behind.
- Melt butter in a heavy-bottomed soup pot over medium heat. Add leeks and season well with salt and pepper. Cook, stirring, until leeks are wilted, about 8 to 10 minutes.
- Add garlic, cayenne and rice and cook for 1 minute. Add hot broth and bring to a boil, then reduce to a gentle simmer. Simmer until rice is very soft, about 25 minutes. Remove from heat and let cool completely before proceeding.
- Using a blender, purée the raw spinach with the cooled soup mixture. Strain the soup through a fine-meshed sieve, discarding any fibrous solids. Adjust seasoning and add a little grated nutmeg. Thin soup with broth or water if necessary.
- Heat soup through just before serving, to preserve the bright green color. Garnish each serving with a tablespoon of crème fraîche and a sprinkling of chives and tarragon.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 1120 milligrams, Sugar 7 grams, TransFat 0 grams
MEXICAN LEEK SOUP
This soup is so satisfying. You can substitute other beans, use kale instead of spinach or add leftover corn. For brunch, I add a fried egg on top. For dinner, my husband adds lots of hot sauce! -Donna Ahnert, Scotia, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Place the beans, leeks and water in a 1-qt. microwave-safe bowl. Cover and microwave on high until tender, 4-5 minutes., In a blender, process bean mixture and spinach until smooth. Return to the bowl; add cheeses and seasonings. Whisk in cream. Cover and microwave on high until heated through, stirring once, 2-3 minutes. Sprinkle with onions and bacon and, if desired, chopped cilantro.
Nutrition Facts : Calories 641 calories, Fat 34g fat (19g saturated fat), Cholesterol 100mg cholesterol, Sodium 1240mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 11g fiber), Protein 34g protein.
ORANGE ZEST, BROCCOLI & LEEK SOUP
Low GI and awesome. I was surprised when I first tried this to find that the little amount of orange zest I added was enough to create such a wonderful flavour combined with the other ingredients. This is not a blended soup, so it still feels like you're eating a full meal by itself and when frozen, the flavours will intensify giving the soup a bit more bite.
Provided by kelly in TO
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a soup pot on a medium heat.
- Add leeks and cook for 7 - 8 minutes or until softened.
- Add stock, broccoli, oats, orange zest, red pepper flakes, salt & pepper. Bring to a boil then simmer, covered for about 30 minutes or until vegetables are soft.
- Stir in milk and let simmer for another 10 minutes.
- Garnish with cheddar cheese and pepper.
Nutrition Facts : Calories 521.1, Fat 19.1, SaturatedFat 5.4, Cholesterol 27.9, Sodium 929.2, Carbohydrate 66.2, Fiber 9.4, Sugar 11.5, Protein 24.9
LEEK SOUP
When leeks are perfect for picking in my area, I start making this hearty leek soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season. -Cecilia Chynoweth, Hamilton, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.
Nutrition Facts :
LEEKS IN ORANGE SAUCE
Make and share this Leeks in Orange Sauce recipe from Food.com.
Provided by Studentchef
Categories Greens
Time 25m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan and fry the leeks for 2 minutes before adding the lemon juice and seasoning to taste.
- Put the lid on and allow the mixture to sweat gently for about 5 minutes, or until tender.
- Add the flour to the mixture and stir in thoroughly before adding the orange zest. Stir to combine, then gradually add the milk, stirring all the while.
- Bring the mixture to a boil then reduce to a simmer, allowing it to cook for 5 minutes more. Add the lemon juice and serve hot.
Nutrition Facts : Calories 163.7, Fat 7.8, SaturatedFat 4.7, Cholesterol 22.7, Sodium 95.2, Carbohydrate 20.6, Fiber 1.8, Sugar 4.2, Protein 4.2
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.
WINNING CREAM OF LEEK SOUP
I got this recipe from an old family friend, who gave me my first batch of leeks, too! This soup quickly became our family favorite. I enjoy making hearty dishes like this one-and I especially like cooking with pork when I can...my husband and I raise hogs.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield about 4 quarts.
Number Of Ingredients 9
Steps:
- Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); Do not drain. Set aside., Melt butter in a large saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. Do not boil.
Nutrition Facts : Calories 253 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 570mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
ORANGE LEEK SOUP
Make and share this Orange Leek Soup recipe from Food.com.
Provided by little_wing
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In soup pot, heat oil over medium-high heat Cook leeks for 7-8 minutes or until softened and golden brown.
- Add stock, broccoli, oats, orange zest, hot pepper flakes, salt and pepper. Bring to boil; reduce heat and simmer, covered for 30 minutes or until vegetables are soft.
- Stir in milk; continue to cook for another 10 minutes.
- Taste and adjust seasoning.
- Serve each bowlful with a sprinkle of cheddar cheese, if desired, and freshly ground pepper.
Nutrition Facts : Calories 231.3, Fat 6.9, SaturatedFat 1.1, Cholesterol 1.6, Sodium 273.9, Carbohydrate 34.1, Fiber 3.9, Sugar 2.3, Protein 10.7
Tips:
- Choose the right oranges: For the best flavor, use ripe, juicy oranges. Look for oranges that are heavy for their size and have a bright, vibrant color.
- Simmer the soup gently: Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes. This will help the flavors to develop and meld together.
- Use fresh herbs: Fresh herbs, such as thyme, rosemary, and sage, can add a lot of flavor to the soup. Add them to the soup during the last few minutes of cooking so that they retain their flavor.
- Serve the soup with a dollop of crème fraîche or yogurt: This will add a creamy richness to the soup and help to balance out the tartness of the oranges.
Conclusion:
Orange leek soup is a delicious and versatile soup that can be enjoyed for lunch, dinner, or as a light snack. It is also a great way to use up leftover oranges. With its bright, citrusy flavor and creamy texture, this soup is sure to please everyone at the table.
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