James Martin Leek Soup Recipes

COCK-A-LEEKIE SOUP

Cock-a-leekie soup image

James Martin gives the classic restorative Scottish soup a twist - the prunes add a sweet contrast to the rich chicken broth

Provided by James Martin

Time 1h45m

Number Of Ingredients 11

Ingredients

1 tbsp vegetable oil
1 medium chicken , jointed into pieces
180g smoked bacon lardon
2 carrots , chopped
2 celery sticks, chopped
1-2 leeks , washed and cut into thick rounds (tops reserved)
splash of white wine
2 bay leaves
½ bunch thyme sprigs
15-20 stoned prunes
good-quality bread , to serve

Steps:

Heat the oil in a large heavy-based saucepan until hot. Fry the chicken pieces in batches until golden brown, then remove and set aside. Add the bacon, carrots, celery and leek tops, and fry for 5 mins until it all starts to brown. Pour off any excess fat.
Splash in the wine and boil rapidly, scraping the bottom of the pan. Return the chicken pieces with the herbs and add enough cold water to cover. Slowly bring to the boil, then simmer for 40 mins until the chicken is tender.
Remove the chicken to a plate, cover with foil and leave to cool slightly. Strain the soup into a clean saucepan and discard all the other ingredients. Leave to stand for a few mins and skim off any fat that rises to the top. Pull the meat from the chicken bones and tear into large chunks.
Simmer the soup with the chicken, leeks and prunes for another 20-30 mins. Season to taste and serve with really good bread.

Nutrition Facts : Calories 337 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 1.1 milligram of sodium

LEEK AND POTATO SOUP--JAMIE OLIVER

Leek and Potato Soup--Jamie Oliver image

Found this in an article about Jamie Oliver in the Jan/Feb 2010 Cooking Light, and I'm posting for safekeeping! Make this vegan by subbing in veggie broth!

Provided by smellyvegetarian

Categories < 60 Mins

Time 40m

Yield 8 1 1/4 c servings, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 leeks (about 1 lb)
6 cups fat-free chicken broth (or veggie broth)
2 tablespoons olive oil
3 cups onions, chopped (about 1 lb)
1 cup celery, chopped
1 cup carrot, chopped
2 garlic cloves, minced
2 cups potatoes, peeled and cubed (Yukon Gold recommended)
1/2 teaspoon black pepper
1/4 teaspoon sea salt

Steps:

Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water; swirl. Drain.
Bring broth to a boil in a large saucepan over medium high heat.
Heat oil in a large dutch oven over medium high heat. Add leek, onion, celery, carrot, and garlic. Partially cover, and cook 20 minutes. Stir occasionally.
Add hot broth and potato; bring to a boil. Cover, reduce heat, and simmer until potato is tender. Stir in pepper and salt.
Serve chunky, or puree with an immersion blender.

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