GREEN GARLIC, POTATO AND LEEK SOUP
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, appetizer
Time 1h
Yield Serves six
Number Of Ingredients 10
Steps:
- Trim off the tough green ends of the garlic bulbs. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1 cup chopped green garlic.
- Heat the olive oil in a large, heavy soup pot over medium heat. Add the leeks, green garlic, celery and 1/2 teaspoon salt. Cook gently for five to 10 minutes until the vegetables have softened but not colored. Add the potatoes, water, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes.
- Purée the soup using an immersion blender. Alternatively, purée in a standing blender working in 1 1/2-cup batches; pull a towel tightly over the top, rather than a tight-fitting lid, to prevent splashes. Put through a medium strainer, pressing the soup through with the back of a ladle or with a pestle. Reheat, taste and adjust salt. Add freshly ground pepper. Ladle into soup bowls, and sprinkle chopped fresh parsley, chervil or chopped fresh tarragon over each serving. Alternatively, chill and serve cold. You can thin out if you wish with milk or stock.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 5 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1065 milligrams, Sugar 4 grams
POTATO, LEEK, AND ROASTED GARLIC SOUP
One night I was watching Emeril and he made a garlic soup. I made the garlic soup and enjoyed it, but decided I'd rather have something else in it rather than having to put bread in the soup to make it feel like it had substance. So I took what I knew of the garlic soup and I took what I knew of leek soup and a smashed them together.
Provided by Ambrosia for Guen
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut top off of head of garlic and place in foil. cover with olive oil and salt and pepper. Wrap garlic and roast at 400°F until very lightly golden. set aside to cool.
- Chop cloves of garlic and slice white and light green parts of leeks. heat a table spoon or two of olive oil in a stock pot and add chopped garlic and sliced leeks. Sauté until soft. Cut potatoes into small wedges and add to the pot. sauté for just a few seconds and salt and pepper. Cover with water. Add half of the qt of chicken stock. from here, you add water and stock to taste.
- Squeeze roasted garlic out of the head/clove pods and into the stock pot with the soup. Smash any large pieces. Bring soup to a boil.
- Turn heat down to simmer until potatoes are soft. Salt, and pepper to taste. Add any other herbs or spices at this time (thyme is always lovely with chicken stock).
GARLIC POTATO LEEK SOUP
This leek and potato soup gets its delicious garlicky flavor from a seasoned dressing mix. Sprinkle with chives just before serving for maximum appeal.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Heat 1/4 cup of the dressing in large stockpot on medium heat. Add leeks; cook 5 min. or until tender, stirring occasionally. Add potatoes, water, salt and pepper; cover. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 min. or until potatoes are tender. Cool 10 min.
- Add leek mixture, in batches, to blender; cover. Blend until pureed. Return to stockpot.
- Stir in milk and remaining 1/4 cup dressing; cook on medium heat until heated through, stirring frequently. Sprinkle with chives just before serving.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
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