ROSEMARY TOMATO LEEK SOUP
I just invented this recipe because I love rosemary and leeks together, and it seemed like a tomato-rosemary-leek soup would taste divine. And it did.
Provided by LUNACITY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes.
- Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.
- Remove half of the soup and puree in a blender until smooth. Return pureed soup to the saucepan. Stir in cream to desired consistency. Season to taste with salt and ground black pepper.
Nutrition Facts : Calories 214 calories, Carbohydrate 14.2 g, Cholesterol 47.5 mg, Fat 15.1 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 9.5 g, Sodium 765.8 mg, Sugar 8.4 g
SWEET POTATO, LEEK & ROSEMARY SOUP
Deliciously thick and comforting, this Sweet Potato, Leek & Rosemary Soup is perfect for a cold evening. If these flavours don't scream Autumn I don't know what will!
Provided by Curly
Categories Soup
Number Of Ingredients 7
Steps:
- Chop up all of the vegetables and add to your soup maker/pan with the rest of the ingredients
- If using a soup maker, set to the smooth setting and leave the machine to do the work
- If using a pan, cook until the vegetables have softened and then blend
- If the soup is too thick for your liking, add a little bit more water until it is the thickness you like
Nutrition Facts : Calories 196 kcal, Carbohydrate 39 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 1177 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving
MUSHROOM AND GORGONZOLA SOUP
This is a delicious, creamy mushroom soup with a little kick from luscious Gorgonzola cheese.
Provided by bunchkin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Place 2 tablespoons butter in a skillet and melt over medium-high heat. Stir in the onions, garlic, and mushrooms. Cook and stir until onions are soft and mushrooms reduce, about 5 minutes. Remove from heat.
- Meanwhile, place the remaining 2 tablespoons butter in a pot, and melt over medium-high heat. Stir in the flour; cook and stir until mixture turns golden brown, about 5 minutes. Gradually pour in the chicken broth, half-and-half, 1/2 teaspoon salt, and rosemary; stir to blend ingredients. Reduce heat to medium. Stir the gorgonzola cheese and mushroom mixture into the chicken broth mixture; bring soup to a simmer and cook 10 minutes, stirring frequently.
- Place half of the soup into a blender. Blend until smooth, and return to the pot. Stir in the sherry, and season with salt and pepper to taste. Cook until mixture thickens, about 5 minutes more. Garnish with fresh parsley, if desired, to serve.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 9.6 g, Cholesterol 53.6 mg, Fat 17 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 10.3 g, Sodium 1057.1 mg, Sugar 2.8 g
LEEK SOUP
When leeks are perfect for picking in my area, I start making this hearty leek soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season. -Cecilia Chynoweth, Hamilton, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
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.
Nutrition Facts :
LEEK, SWEET POTATO AND ROSEMARY SOUP
The creamy combination of flavours in this leek sweet potato and rosemary soup marinates together perfectly creating a delicious comfort soup. Not only that, it's really simple and quick to make too!
Provided by Neil
Categories Lunch
Time 50m
Number Of Ingredients 8
Steps:
- Spray the bottom of a large saucepan about 5 times with the cooking spray. Turn the heat on high and when the oil begins to bubble turn the heat down to a medium temperature.
- Sauté the leeks and garlic for 2 to 3 minutes stirring constantly to ensure they do not burn.
- Add the chopped potatoes and rosemary and stir around the pan for a minute or so.
- Add the chicken stock and simmer for approximately 20 - 25 minutes until soft.
- Puree the soup to a thick consistency either in a food processor or with a stick blender.
- Return to the pan and season to taste.
- Serve with just a sprinkling of rosemary on top for garnish.
Nutrition Facts : Calories 336 kcal, Carbohydrate 66.1 g, Protein 11.1 g, Fat 3.3 g, SaturatedFat 0.9 g, Cholesterol 7.6 mg, Sodium 509.5 mg, Fiber 8.4 g, Sugar 16.2 g, ServingSize 1 serving
GORGONZOLA, LEEK AND WALNUT ORZOTTO
Orzo replaces rice in this cheesy risotto-style recipe. Less stirring is required making it quick and easy to make - ready to serve in 30 minutes it's perfect for any day of the week.
Provided by delicious. magazine
Categories Delicious recipes for one person
Time 30m
Yield Serves 2 as a main, 4 as a starter
Number Of Ingredients 10
Steps:
- Heat the oven to 180°C/160°C fan/gas 4. Put the walnuts in a baking tray, then toast in the oven for 8-10 minutes until fragrant. Chop, then set aside. Turn off the oven.
- Melt the butter in a large frying pan over a medium-high heat. Once sizzling, add the onion with some salt and cook for 5-6 minutes. Add the leeks and cook for 5 minutes or until softened, then add the orzo and stir to coat in the butter. Turn up the heat, pour in the 200ml wine and bubble until almost completely evaporated.
- Pour in the hot stock, 2 ladles at a time. Once the liquid is almost gone, add more. There's no need to stir as much as with a rice risotto - the odd turn will do. Keep adding the stock this way until you run out. If the orzo needs more liquid to cook, add a couple of ladles of boiling water.
- Once the orzo is just cooked and the sauce is creamy, stir in most of the walnuts and parsley, and all the gorgonzola and lemon juice, plus an extra splash of wine. Taste, season, divide among plates and top with the remaining nuts and parsley. Serve.
Nutrition Facts : Calories 367kcals, Fat 14.6g (6.5g saturated), Protein 12g, Carbohydrate 34.6g (5.3g sugars), Fiber 5.7g
LEEK, GORGONZOLA AND ROSEMARY SOUP
Make and share this Leek, Gorgonzola and Rosemary Soup recipe from Food.com.
Provided by English_Rose
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly bash the rosemary sprigs with a rolling pin to help release the powerful aroma and flavour when cooking.
- Heat the oil in a saucepan and stir in the potatoes and rosemary. Cover with a lid and cook on a low heat for 4-5 minutes. This will create some steam in the pan, preventing the potatoes from sticking to the base.
- Stir in the leeks and garlic, then cook for a couple of minutes until beginning to soften. Add the stock and bring to a simmer, leaving it to cook for 10 minutes.
- Remove from the heat, take out the rosemary sprigs and stir in the gorgonzola cheese and Dijon mustard. It doesn't matter if the cheese doesn't melt completely as you now need to place the soup into a blender or food processor and blitz until smooth.
- Season with salt and pepper, making sure you taste the soup first as gorgonzola is quite a salty cheese. If the consistency seems too thick, add some extra vegetable stock to loosen.
- Serve with some fresh bread while the soup is still hot - walnut bread is really nice - or if you're not eating it straight away, gently reheat, being careful not to let it boil as this will give the soup a grainy texture.
Nutrition Facts : Calories 373.7, Fat 21.4, SaturatedFat 10.3, Cholesterol 37.2, Sodium 723.7, Carbohydrate 32.9, Fiber 4, Sugar 4.6, Protein 14.2
CELTIC LEEK & POTATO SOUP INFUSED WITH ROSEMARY & THYME
A delicious take on traditional leek & potato soup using extra ingredients like sweet potato & rosemary.
Provided by Trinity Bourne
Categories soup
Time 25m
Number Of Ingredients 9
Steps:
- Chop leek and sauteé in a large cooking pot with the oil for two or three minutes, stirring in a few times during the process. After two or three minutes pour in all of the water and salt and bring to the boil.
- In the meantime, de-stalk and finely chop your rosemary (as fine as you can anyway). De-stalk the thyme and toss it in to the pan along with the rosemary.
- Chop potatoes (skins still on - best part!) and sweet potatoes (skins still on) into small pieces and add to the pan. By this time, the water should be starting to boil. Turn down to a simmer and allow to cook for at least 20 minutes (or until the potatoes are cooked).
- You might like to let the potatoes start to fall apart a little. This adds a wonderful thickness to the soup.
- Add some chopped parsley in at the end or garnish each bowl with a sprinkle (if you have some - optional).
- Serve hot with freshly baked bread or rosemary oatcakes (check out my recipe for oatcakes here: [url href="https://www.kindearth.net/rosemary-oatcakes-savoury-cracker-wf-v/" target="_blank"]Rosemary Oatcakes[/url]).
- Enjoy!
POTATO LEEK ROSEMARY SOUP
Steps:
- 1. Melt the butter in a soup pot. Add the leeks and stir well. Cover the pot and cook until leeks reduce in size and are very tender. Remove from the heat and let cool for about 5 minutes. 2. Add the flour and mix well to incorporate the flour with the butter. Add the hot water and sherry and whisk well to remove any lumps. Add the potatoes and 1 tablespoon salt and mix well. Return the pot to medium heat and cover. Let cook until the potato slices are tender. 3. Add the peppercorns, cream and milk to the soup. Mix well, reduce the heat to low and cover. Let the soup cook until it thickens slightly. Be careful with this soup. It can scorch and leave a burnt flavor. Keep the heat lower than you would normally. If you feel something sticking to the bottom of the pan, reduce the heat and gently ease the items up. If you find any burnt pieces while stirring the soup, pick them out and discard them. Remove from the heat and adjust the seasoning to taste. 4. Served with chopped green onions and pat of butter.
LEEK, MUSHROOM AND ZUCCHINI NOODLE SOUP
Provided by Delicious Living Contributor
Yield 4 people
Number Of Ingredients 16
Steps:
- Heat ghee or oil in a 4½-quart, heavy-bottomed pot over medium-high. Add leeks, mushrooms, salt and pepper, and cook until soft and translucent. Add garlic, and cook an additional 1 minute.
- Mix miso with 2 tablespoons broth until smooth. Add mixture plus remaining broth, bay leaf and thyme to vegetables. Bring to a boil, reduce to a simmer and cook for 5 minutes. Sprinkle in kale, cover and steam for 3-4 minutes.
- Uncover, and stir in zucchini noodles; cook for 2-3 minutes. Add lemon juice and sesame oil. Taste, and adjust seasoning.
- Remove thyme sprigs and bay leaf. Ladle soup into bowls, and garnish with red pepper flakes.
Nutrition Facts : ServingSize 1 serving, Calories 148 kcal, Fat 6 g, SaturatedFat 2 g, UnsaturatedFat 4 g, Carbohydrate 20 g, Sugar 5 g, Fiber 3 g, Protein 5 g, Cholesterol 7 mg, Sodium 676 mg
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