Ipa Leek And Onion Soup Recipes

FRENCH LEEK AND ONION SOUP

Steps:

• Trim the leeks down to the tender white and green parts, slice them in half lengthwise, and let them sit in a bowl of cold water for 5-10 minutes to let any residual grit float out of their layers and into the bottom of the bowl.
• Peel the onions, lop off the root and stem ends, then slice them in half lengthwise. Cut the onions into thin strips by slicing with the grain of the onion. I don't like overly long, stringy pieces of onion in my soup, so if I'm working with one particularly large onion, I'll often halve the strips again so they're no more than 3 inches long.
• Lift the leeks out of the cold water (don't pour them into a strainer; that'll just wash them with the grit you removed) and roughly chop them into 1/2-inch bits.
• Peel and thinly slice the garlic.
• Melt the butter in a Dutch oven or heavy-bottomed saucepan over medium heat.
• Add the onions, leeks, garlic, minced sage, and salt. Stir to combine and cover halfway with a pan lid so steam can escape.
• Cook, stirring frequently, for about 45 minutes. The leeks and onions will soften completely and deepen in color; if they start to caramelize too quickly, lower the heat.
• Remove the lid and cook the vegetables for 10 minutes more to let some of the moisture burn off.
• Add the broth and bring to a simmer.
• Cook for 15-20 minutes (but hey, you could let it go for a half hour or more if you want it the liquid to reduce and for it to be more of a leek stew mess. I'm not judging.)
• While the soup simmers, slice the baguette into rounds at least 1/2 inch thick and determine how many you'll need to cover the diameter of your soup bowl.
• Toast the baguette rounds until golden and crispy.
• Ladle the soup into the oven-safe bowls and top with the toasted rounds.
• Top each with a healthy handful of Gruyère and broil until the cheese is melted and bubbling. (Watch as it broils to make sure the toast doesn't burn!)
• Garnish with mini sage leaves, if desired, and serve immediately.

LEEK AND ONION SOUP

Steps:

• Gently fry the leeks and onion for 10 minutes, or until soft and translucent.
• Add the potato and stock, then bring to a simmering point. Let it simmer for 15 minutes or until the potato is cooked.
• Pour in the almond milk, and let it simmer for another 2 minutes.
• Transfer everything to a food processor and blend until smooth. Alternatively, you can you a stick blender and do it straight in the pot.
• Season to taste then divide the soup between four bowls.
• Sprinkle with chives and drizzle with vegan cream. Serve with your favourite bread. Enjoy!

POTATO, LEEK AND ONION SOUP

Steps:

• Trim off tops and roots of leeks, discard tough outer layer.
• Split lengthways and chop finely, wash and drain.
• In a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
• Stir to coat the veggies well in the butter.
• Season with salt and pepper.
• Cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
• Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
• Then either liquidize or puree in a food processor or blender.
• Return to pan and reheat gently, check seasoning as required.
• Stir in chives (or parsley).
• Add a swirl of cream just before serving.

LEEK SOUP

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.

COPYCAT LIPTON'S ONION SOUP MIX

Steps:

• Combine all ingredients and store in an airtight container.
• About 5 tablespoons of mix are equal to 1 1¼-ounce package.
• To make onion dip: Mix 5 tablespoons with one pint of sour cream.

BISTRO ONION SOUP WITH LEEKS

Steps:

• Heat butter in a soup pot with a wide bottom over medium heat. Add bacon and sauté for 3 minutes or until bacon is cooked but not crisp. Add sliced onion, shallots and chili flakes and sauté for 25 minutes, stirring occasionally, or until onions are golden.
• Add leeks and garlic and sauté for 10 minutes or until leeks are very soft. Add wine, bring to a boil and simmer, scraping the bottom of the pan to incorporate any browned bits, until onions are just saucy, about 3 minutes.
• Add chicken stock, bring to a boil, then turn heat to medium-low and simmer until flavours have come together, about 8 minutes more. Season with salt and pepper to taste.
• While soup is simmering, make large croutons. Heat broiler or grill to high. Brush both sides of baguette slices with olive oil and broil or grill for 1 minute per side or until golden.
• When you are ready to serve the soup, preheat broiler to high, and top each crouton with 1 tablespoon (25 mL) of grated cheese. Place baguette slices on a baking sheet, and broil for 1 minute, watching carefully, or until cheese is melted and bubbling.
• Place soup in bowls, stir 1 tsp (5 mL) of brandy into each serving if desired, and top with a Gruyère baguette slice.