French Womens Leek Soup Recipes

FRENCH WOMEN'S LEEK SOUP

Steps:

• Slice leek and mushrooms. Finely dice carrot. Trim and chop beans.
• Heat butter or spread in a large saucepan, add leek and cook until translucent. Add mushrooms, carrot and berans stir fry for a minute.
• Cover with stock and cook for 20 minutes on a medium simmer.
• Serve with a slice of sourdough or crusty baguette (feel free to grill them with some cheese first).

MAGICAL LEEK SOUP

Steps:

• Peel, clean and chop the leeks - discarding the dark green tops. 5 of the leeks can be chopped in big pieces, 1 leek, the leek you will use for the garnish, should be chopped in fine half rounds.
• Peel and quarter the potatoes.
• Heat the olive oil into a soup pot on medium heat.
• Add the garlic and the leeks for soup (the 5 leeks).
• Sautée the leeks for 5 minutes until they start to become translucent. Stir frequently, you don't want them to burn.
• Add the fleur de sel.
• Pour in 8 cups of water and add the anise seed the potatoes.
• Allow to simmer for 30 minutes, stirring occasionally until the potatoes are soft.
• Taste the broth - add an additional pinch of salt or pepper if needed.
• *Remove the star anise seed from the broth - you do NOT want to mix the star anise with the immersion blender!*
• Mix the soup with the immersion blender.
• (note you can add an additional 2 cups of water, 1 cup at a time, only if needed. The consistency should be thick but still soup like).

MAGICAL LEEK SOUP

Steps:

• Clean the leeks and rinse well to get rid of sand and soil.
• Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.).
• Put the leeks in a large pot and cover with water.
• Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes.
• Pour off the liquid and reserve.
• Place the leeks in a bowl.
• The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.
• For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time.
• Drizzle with a few drops of extra-virgin olive oil and lemon juice.
• Season sparingly with salt and pepper.
• Sprinkle with chopped parsley if you wish.
• This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.