CHEESY LEEK AND MUSTARD SOUP
A gorgeously creamy leek soup with a tangy cheese and mustard kick. Best served with cheese and onion bread or walnut bread.
Provided by Lesley Robinson
Categories Cream Soups
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
- Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
- Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
- Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
- Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 32.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 16.9 g, Sodium 162.3 mg, Sugar 10.4 g
CHEESY LEEK AND MUSTARD SOUP
A gorgeously creamy leek soup with a tangy cheese and mustard kick. Best served with cheese and onion bread or walnut bread.
Provided by Lesley Robinson
Categories Cream Soups
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
- Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
- Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
- Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
- Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 32.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 16.9 g, Sodium 162.3 mg, Sugar 10.4 g
CHEESY LEEK AND MUSTARD SOUP
A gorgeously creamy leek soup with a tangy cheese and mustard kick. Best served with cheese and onion bread or walnut bread.
Provided by Lesley Robinson
Categories Cream Soups
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
- Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
- Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
- Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
- Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 32.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 16.9 g, Sodium 162.3 mg, Sugar 10.4 g
CHEESY LEEK AND MUSTARD SOUP
A gorgeously creamy leek soup with a tangy cheese and mustard kick. Best served with cheese and onion bread or walnut bread.
Provided by Lesley Robinson
Categories Cream Soups
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
- Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
- Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
- Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
- Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 32.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 16.9 g, Sodium 162.3 mg, Sugar 10.4 g
CHEDDAR LEEK SOUP
This is from the November 2009 Canadian Living Magazine and is easy and delicious. I use aged cheddar (it's white) and I shred enough until my box grater is about 3/4 full. I also never seem to have 3 cups left in my open box of Chicken stock so use 1 cup water and 1 tsp of my Epicure Chicken Stock spice. For the ale I've used Stella with great results.
Provided by Elle Anderson
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large pot, melt butter over medium heat; cook leeks and onion, stirring often, until softened, 5 minutes.
- Add flour; cook, stirring about 2 minutes ( I'm not sure I've ever waited that long.) Slowly stir in broth, ale, water and salt; bring to simmer. Reduce heat to low; cover and simmer for 30 minutes.
- Stir in cream; bring just to boil over medium heat. Add cheese, mustard, Worcestershire sauce and pepper; reduce heat to low. Stir until piping hot and cheese is melted.
CHEESY LEEK AND MUSTARD SOUP
A gorgeously creamy leek soup with a tangy cheese and mustard kick. Best served with cheese and onion bread or walnut bread.
Provided by Lesley Robinson
Categories Cream Soups
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
- Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
- Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
- Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
- Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
Nutrition Facts : Calories 478.7 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 32.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 16.9 g, Sodium 162.3 mg, Sugar 10.4 g
LEEKS WITH MUSTARDS AND CHEESE
Leeks with cheese is a traditional dish in the Netherlands, the two mustards add a nice tang to this dish. If you are not a big mustard fan, start with using 1/2 tablespoons of the mustard.
Provided by PetsRus
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender.
- Drain and put under cold water immediately to refresh and stop the cooking process.
- Place the butter, flour and milk in a saucepan and slowly bring up to the boil whisking all the time.
- Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.
- Add the grated cheddar and parmesan, then the mustards.
- Season with salt and pepper and the nutmeg.
- Put the leeks into a shallow serving dish and pour over the sauce.
- Mix the breadcrumbs and the cheese together and sprinkle over the top of the leeks.
- Bake in the oven for 20 minutes until the top is golden brown.
Nutrition Facts : Calories 460.2, Fat 23.5, SaturatedFat 14.4, Cholesterol 69, Sodium 458.3, Carbohydrate 47.4, Fiber 4.6, Sugar 9.2, Protein 17.5
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