New Potato Coriander And Leek Soup Recipes

CORIANDER, BARLEY, LEEK SOUP

Steps:

• In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
• Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
• Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

CELERY-LEEK SOUP WITH POTATO AND PARSLEY

Steps:

• In a large pot, heat the 1/4 cup oil over medium. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until meltingly tender, about 7 minutes.
• Add the celery, potato, bay leaves and thyme, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the wine to deglaze, then cook, stirring occasionally, until liquid is almost dry, about 3 minutes.
• Add the stock and bring to boil over high. Reduce the heat to medium and simmer until all the vegetables are fully tender and soft, about 20 minutes. Discard the bay leaves, then stir in 1 cup parsley leaves.
• Working in two or three batches, transfer the soup to a blender and purée until smooth. (It's almost always beneficial to let the soup blend for another minute or two past what seems necessary to emulsify as much as possible.) Season generously with salt and pepper.
• Transfer to bowls. Drizzle with olive oil; garnish with reserved celery leaves and parsley, and sprinkle with pepper. Serve with a dollop of crème fraîche or a drizzle of heavy cream.

POTATO LEEK SOUP RECIPE BY TASTY

Steps:

• Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
• Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
• Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
• Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
• Uncover and remove thyme and bay leaf.
• Use an immersion or countertop blender to blend the soup until smooth.
• Stir in chives and hot sauce (optional).
• Allow to cool 2 minutes and serve.
• Enjoy!

NEW POTATO, CORIANDER AND LEEK SOUP

Steps:

• Halve each potato, then halve the leeks lengthwise and then cut them accross into thin shreds.
• melt the butter in a heavy based saucepan. add mustard seeds, onion, garlic and potatoes and fry gently for 5 minute.
• add stock and nutmeg and bring to the boil.
• reduce heat, cover and simmer for 10 min or until potatoes are tender.
• stir in the leeks and corriander and cook for a further 5 minute.
• season and serve with warm bread with the parsley sprinkled over it.
• I have also sometimes added some cream to this soup and then put in a food processor or blender.

POTATO LEEK SOUP

Steps:

• Heat oil and butter in a large stock pot.
• Saute leeks slowly until tender but not browned.
• Add garlic and tomato and saute for 5 minutes longer.
• Add stock and water, bring to a simmer and add potatoes, coriander, Worcestershire sauce and salt and pepper.
• Simmer until potatoes are tender.
• Let cool and puree half or all if desired.
• For Vegetarian use the Braggs Liquid Aminos (soy sauce).

POTATO AND LEEK SOUP WITH CRISPY MASALA LEEKS

Steps:

• Slice three of the leeks. Julienne the fourth, and set it aside.
• Melt the butter in a large saucepan, add the sliced leeks and onion, cover and cook over low heat, stirring from time to time, until the vegetables are very soft but have not colored. Add the potatoes and chicken stock. Cover, and simmer about 15 minutes, until the potatoes are soft.
• Puree the leek and potato mixture in a food processor, and return it to the saucepan. Stir in the milk and cream, and bring the soup to a simmer. Season the soup with salt, and keep it at a low simmer.
• Mix the cloves, cinnamon, cardamom, pepper and nutmeg together, and set aside.
• Heat the oil in a small deep pan until it is very hot but not smoking. Add the julienned leek, and cook until it is golden brown. Remove it with a slotted spoon to several thicknesses of paper towel to drain. Sprinkle it with 1/4 teaspoon of the spice mixture and a good pinch of salt.
• Sift the remaining spice mixture onto the soup through a fine strainer. Lightly swirl in the spices without thoroughly incorporating them, so that there are streaks of spice. Divide the hot soup among four dishes, top each with the spiced leeks, and serve.