CURRIED APPLE AND LEEK SOUP
The title says it all -- with potatoes, too.
Provided by MICHELLEBOYD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 36m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, melt butter. Stir in curry powder and cook 1 minute. Stir in leeks, potato and apples and cook 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat and simmer 20 minutes.
- Puree in a blender or food processor, or using an immersion blender. Season with salt and pepper and serve with a swirl of yogurt.
Nutrition Facts : Calories 133 calories, Carbohydrate 23.9 g, Cholesterol 0.9 mg, Fat 3.6 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 395.2 mg, Sugar 10.7 g
CURRIED LEEK SOUP
New England is known for its hearty soups. I like to experiment with recipes (luckily I have a wife who lets me mess up her kitchen). I came up with this recipe the first year I grew leeks in my garden.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. saucepan, saute leeks in butter over medium heat until tender. Add garlic; cook 1 minute longer. Stir in the broth, water, carrots, celery, bouillon, curry powder and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly. , Place 1 cup soup in a blender; cover and process until smooth. Return to pan. Add milk; heat through (do not boil).
Nutrition Facts : Calories 200 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1057mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 3g fiber), Protein 10g protein.
CURRY CARROT-LEEK SOUP
"This recipe comes from an old Yorkshire cookbook I picked up in England, where leeks are very popular. The curry powder lends jut the right amount of zip," writes Valerie Engel of San Jose, California. "I like to serve the soup with French bread, followed by scones with lemon curd for dessert.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, saute leeks and carrots in butter until leeks are tender. Add potato and curry powder; cook and stir for 2 minutes. Add broth, salt and pepper; bring to a boil., Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are very tender. Cool slightly. , Process in batches in a food processor or blender until pureed. Return to the pan; heat through.
Nutrition Facts : Calories 108 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 579mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CURRIED POTATO LEEK SOUP RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Tasty
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the leeks, carrots, and garlic and cook, stirring frequently, until softened, 6-7 minutes. Transfer half of the sautéed vegetables to a small bowl.
- Add the potatoes, turmeric, curry powder, and chicken broth to the pot with the remaining vegetables. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 8-10 minutes, or until the potatoes are tender.
- Transfer the soup to a standing blender or (use an immersion blender directly in the pot) and purée until smooth (work in batches if necessary and let cool slightly before blending the liquid). Return the soup to the pot.
- Stir in the Campbell's® Cream of Chicken Soup and bring to a boil.
- Remove the pot from the heat and stir in the reserved vegetables and half of the parsley. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with the remaining parsley.
- Enjoy!
Nutrition Facts : Calories 1157 calories, Carbohydrate 104 grams, Fat 72 grams, Fiber 5 grams, Protein 20 grams, Sugar 15 grams
CURRIED POTATO AND LEEK SOUP WITH SPINACH
Categories Soup/Stew Dairy Leafy Green Onion Potato Thanksgiving Vegetarian Quick & Easy High Fiber Wheat/Gluten-Free Fall Gourmet
Yield Serves 2 generously
Number Of Ingredients 7
Steps:
- Halve leeks lengthwise and cut enough crosswise into 1/4-inch pieces to measure 2 cups. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Peel potato and cut enough into 1/4-inch pieces to measure 1 cup. In a 1 1/2-quart saucepan cook leeks and potato in butter with curry powder over moderate heat, stirring, 5 minutes. Stir in 2 cups water and simmer, uncovered, 20 minutes.
- While soup is cooking, cut spinach into thin strips. In a blender purée soup until completely smooth (use caution when blending hot liquids) and return to pan. Add milk and salt and pepper to taste and bring to a simmer. Remove pan from heat and stir in spinach.
DIANA STURGIS' CURRIED CAULIFLOWER & LEEK SOUP
We've eaten this hot and cold and like it both ways. It really is a creamy soup; however, the potatoes add the creaminess, not cream. So you can feel pretty virtuous eating this. You may substitute broccoli or broccoflower the the cauliflower for variety.
Provided by Lorraine of AZ
Categories Cauliflower
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Freeze the chicken broth until the fat congeals on the surface, about 20 minutes. Discard the fat.
- In a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes. Add the potato and curry powder and cook and stir for 3 minutes.
- Add the cauliflower, defatted broth, water and bay leaves. Bring to a boil over high heat. reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
- Discard the bay leaves. reserve 1 cup of the cooking liquid; pour into a small saucepan. Boil until reduced to about 3 tablespoons.
- Working in batches, puree the vegetables and the remaining cooking liquid in a blender. Add the reduced cooking liquid to the soup in the blender. Season with sea salt and pepper.
- To serve: ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.
Nutrition Facts : Calories 77.5, Fat 1.9, SaturatedFat 0.4, Sodium 636.4, Carbohydrate 13.2, Fiber 2.6, Sugar 3.1, Protein 3.8
CURRIED SQUASH SOUP WITH FRIZZLED LEEKS
Steps:
- Make soup:
- In a large bowl of water wash leeks and drain by lifting leeks from water into a colander. In a heavy kettle cook onion in butter over moderately low heat, stirring until softened. Add leeks and salt to taste and cook, stirring, until softened. Add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes, or until vegetables are soft.
- Cool soup slightly and in a blender or food processor purée in batches, transferring as puréed to a bowl. Season soup with salt and pepper. Soup may be made 5 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
- Make frizzled leeks:
- Cut leeks lengthwise into thin strips. In a bowl of water wash leeks and drain by lifting leeks from water into a colander. Dry leeks very well between layers of paper towels.
- In a saucepan at least 3 1/2 inches deep heat 1 inch oil to 375°F. on a deep-fat thermometer. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10 to 15 seconds, transferring with a slotted spoon to paper towels to drain. Season frizzled leeks with salt. Leeks may be fried 1 day ahead and kept in an airtight container at room temperature.
- Serve soup topped with frizzled leeks.
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