[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]

Subject: REC: Potato Leek Soup
Newsgroups: rec.food.cooking

============================

From: Damsel in dis Dress 
Date: Thu, 17 Oct 2002 10:33:51 GMT
--------
In honor of our first snowfall of the season, I'm putting my trusty
crockpot into service, making a comforting batch of potato leek soup.  It's
especially good with a little cheese added to each bowl.

The recipe calls for two leeks, and they were sold in bundles of three.
Any thoughts on how I could use the other leek?


                      * Exported from MasterCook *

                             Potato Leek Soup

Recipe By     :Owl
Serving Size  : 0     Preparation Time :0:00
Categories    : crockpot                        potatoes
                soups/chowders

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              large  potatoes -- peeled and diced
  2                     leeks -- chopped
  2             medium  onions -- chopped
  1                     carrot -- diced
  1                     celery stalk -- sliced
  4                     chicken boullion cubes
  1         tablespoon  parsley flakes
  5               cups  water
  1         tablespoon  salt
     1/2      teaspoon  pepper
     1/3           cup  butter
  13            ounces  evaporated milk
                        chopped chives -- for garnish

Put all ingredients except evaporated milk and chives in crockpot.
Cover and cook on Low 10-12 hrs. (High 3 to 4 hrs)
Stir in evaporated milk during last hour.
Serve topped with chopped chives (and shredded cheese, if desired).

Source:
  "rec.food.cooking"
Copyright:
  "4/11/1998"

                                    - - - - - - - - - - - - - - - - - - - 

============================

From: Ariane Jenkins 
Date: Thu, 17 Oct 2002 19:22:00 GMT
--------
Damsel in dis Dress wrote:
> The recipe calls for two leeks, and they were sold in bundles of three.
> Any thoughts on how I could use the other leek?

	Well, you could take a leek and...  Sorry, I just wanted to
say that.  

	Seriously.  Ahem.  I have tried the recipe below and it's
pretty good, although I'd be tempted to use more cream.  Or to throw
all caution to the wind and toss the extra leek into the soup.  :)


epicurious

Braised Chicken Breasts on Creamy Leeks
(We halved it, that way you only need 1 leek)

2 lb. medium leeks (white and pale green parts only)
4 chicken breasts, about 1 1/2 lbs.
1/2 Tbsp. vegetable oil
2 1/2 Tbsp. butter
1/3 cup dry white wine
1/3 cup chicken broth
1/3 cup heavy cream

Halve leeks lengthwise and cut crosswise into 1 inch pieces.

Pat chicken dry and season with salt and pepper.  Heat oil and 1/2
Tbsp. butter in a 10 inch nonstick skillet over moderately high heat until
foam subsides, then brown chicken on both sides, 4 minutes total.  Transfer
to plate.

Add wine to skillet and deglaze by boiling over high heat, stirring and
scraping up brown bits, until reduced to 2 Tbsp. about 1-2 minutes.
Add leeks and remaining 2 Tbsp. butter and salt and pepper to taste, then
simmer over moderately low heat, covered, stirring occasionally, until
leeks are wilted, about 10 minutes.

Stir in broth.  Top leeks with chicken and juices from plate, then
gently simmer over low heat, covered, until leeks are tender and chicken is
cooked through, about 8 minutes.

Transfer chicken to plate.  Add cream to skillet and boil over high
heat, stirring occasionally, until thickened slightly, 1-2 minutes.  Season
to tastes.  Serve chicken on top of leeks.  Serves 4.

============================

From: Billy 
Date: Thu, 17 Oct 2002 16:47:23 -0400
--------
Ariane Jenkins wrote:
> I have tried the recipe below and it's
>pretty good, although I'd be tempted to use more cream.  Or to throw
>all caution to the wind and toss the extra leek into the soup.  :)

Ari.......you will love this!!


@@@@@ Now You're Cooking! Export Format

Chicken Soup W/ Apples And Leeks

Soups

1  chicken, quartered
1  salt & pepper, to taste
2 tb        	butter 	
3  leeks, w/ 1 green, sliced
2  granny smith apples, peeled
1 cup apple juice
1/2 cup vinegar
3 cup chicken stock
3 tb calvados
1/2 cup heavy cream

Season the chicken with salt and pepper.  Melt the butter over medium
heat in a saute pan just large enough to hold the chicken.  Add the
chicken, skin side down, and cook for about eight minutes over medium
heat. If the butter in the pan starts to brown, lower the heat
slightly. Turn the chicken and light saute in the same way for five
minutes more.

Remove the chicken from the pan and place it in a bowl.  If the
butter in the saute pan has burned, pour it out and replace it with
two tablespoons fresh butter.  Add the leeks and cook them for 10
minutes over medium heat. Stir the leeks every couple of minutes.
They should be soft but not brown.

Put the chicken back in the pan with the leeks.  Add the apples, apple
juice, vinegar and broth.  Bring the liquids to a slow simmer and
with a ladle skim off any fat or froth that floats to the top.  Cover
the pot and simmer the chicken very gently for 10 to 15 minutes,
until it is completely cooked.

Remove the chicken and let it cool.  Remove and discard the skin and
pull the meat away from the bones.  Cut the meat into half inch
chunks.

Use a ladle to skim off any fat that has formed on the surface of the
liquid in a saute pan.  Add the Calvados and the heavy cream.  Bring
to a simmer and season to taste with salt and pepper.  Heat the
chunks of chicken in the soup for two minutes and serve immediately
in hot bowls.

Suggestions and variations:  Try adding a cup of sliced mushrooms
along with the apples.  The mushroom flavor goes well with the other
ingredients, and the mushrooms make the soup more substantial.  This
soup is also delicious with curry, which can be added by gently
cooking a tb of curry powder in a tb of butter and
stirring it into the soup shortly before serving.

Yield: 6 servings

** Exported from Now You're Cooking! v5.56 **

============================

From: Ariane Jenkins 
Date: Thu, 17 Oct 2002 21:13:07 GMT
--------
Billy wrote:
> Ari.......you will love this!!
> Chicken Soup W/ Apples And Leeks

	*laughs*  Thanks, Billy.  Is the apple flavor very strong in
it?

============================

From: Billy 
Date: Thu, 17 Oct 2002 17:49:46 -0400
--------
Ariane Jenkins wrote:
> Is the apple flavor very strong in
>it?

Not noticable............just a delightful texture in the soup.

============================

From: sf[at]pipeline.com (sf)
Date: Thu, 17 Oct 2002 23:10:27 GMT
--------
Billy wrote:
> Not noticable............just a delightful texture in the soup.

I was wondering about the (1/2 C) vinegar - cider, I assume.... what's
the purpose when you have apples and Calvados?  Have you tried leaving
it out?

============================

From: Billy 
Date: Fri, 18 Oct 2002 07:59:34 -0400
--------
sf wrote:
>I was wondering about the (1/2 C) vinegar - cider, I assume.... what's
>the purpose when you have apples and Calvados?

We love the recipe as written.   I always make the first time recipe as written
and then alter to our personal tastes.   You might find this a suitable route to
take.  

============================

From: sf[at]pipeline.com (sf)
Date: Fri, 18 Oct 2002 18:52:34 GMT
--------
Billy wrote:
> We love the recipe as written.   I always make the first time recipe as written
> and then alter to our personal tastes.   You might find this a suitable route to
> take.  

Thanks, that's my usual mode of operation too (and I've been plesantly
surprised more than once when using an unusual ingredient)... a lesser
amount like 1/4c probably wouldn't have thrown me, but 1/2c seemed
like a lot.

You didn't say what kind of vinegar you use - is it cider?

============================

From: Billy 
Date: Fri, 18 Oct 2002 17:24:22 -0400
--------
sf wrote:
>You didn't say what kind of vinegar you use - is it cider?

I always use white in cooking....it is so inexpensive, usually about 75 cents a
quart  (store brands)

============================

From: BubbaBob 
Date: Thu, 17 Oct 2002 19:27:17 -0600
--------
Damsel in dis Dress wrote:
> The recipe calls for two leeks, and they were sold in bundles of
> three. Any thoughts on how I could use the other leek?

Make 50% more soup?

============================

From: Damsel in dis Dress 
Date: Fri, 18 Oct 2002 01:33:24 GMT
--------
BubbaBob shared the following:
>Make 50% more soup?

  That would work, if the recipe weren't counting on a can of
evaporated milk.  Then I'd be asking what to do with 6-1/2 ounces of
leftover milk.  LOL!

I'm gonna take limey's advice, and just substitute one leek for one of the
onions in the recipe.  Don't know why I didn't think of that myself,  but
I'm glad that Dora did!

Thanks!
Carol

============================

From: Dawn 
Date: Fri, 18 Oct 2002 19:03:17 -0500
--------
Damsel in dis Dress wrote:
> The recipe calls for two leeks, and they were sold in bundles of three.
> Any thoughts on how I could use the other leek?

Aw, I just cut the whole bundle up and never mind the recipe. Leek cooks
down to almost nothing anyway. 

Otherwise they're good in the same dishes where you'd use a little
chopped onion or shallot for flavor.

============================

From: Pam Jacoby 
Date: Tue, 09 Nov 2004 09:27:13 GMT
--------
Following Damsel's lead, I'd like to offer this recipe.


POTATO-LEEK SOUP

4 c chicken broth

4 medium potatoes cut in chunks

3 - 4 leeks sliced in 1/4-1/3-inch slices, white part and some of the pale 
green

Salt and pepper to taste

1 medium onion cut in chunks

1 Tbsp butter

4 - 5 slices of bacon

1/2 c heavy cream

1/2 tsp chervil

2 Tbsp parsley

Combine broth, potatoes, leeks, salt and pepper and simmer until potatoes 
and leeks are done. Saute onion in butter until translucent. Fry, drain and 
chop bacon (1-inch pieces). When potatoes and leeks are done, add cream, 
chervil, parsley, bacon and onion with butter. Simmer until warmed through 
and serve.


[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]