Leek Potato And Tarragon Soup Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEEK, POTATO, AND TARRAGON SOUP



Leek, Potato, and Tarragon Soup image

Recipe found on Epicurious.com - Bon Appetit/April 2003 edition. A very nice soup to make for the chilly months ahead.

Provided by lauralie41

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
2 leeks, sliced (white and pale green parts only)
1 small onion, chopped
4 garlic cloves, sliced
2 tablespoons water
1/2 lb red potatoes, unpeeled, cut into 1/2-inch pieces
4 cups low sodium chicken broth or 4 cups vegetable broth
2 teaspoons fresh tarragon, chopped
1/2 cup whipping cream
1/2 cup plain yogurt

Steps:

  • In a large heavy pot melt the butter over medium heat. Add the leeks, onion, garlic, and 2 tablespoons of water and cook approximately 10 minutes or until the leeks are golden brown.
  • Add potatoes and broth, bring to a boil. Reduce heat to low and simmer approximately 10 minutes or until potatoes are fork tender. Stir in tarragon, cream and yogurt, season to taste with salt and pepper.
  • Serve immediately.

Nutrition Facts : Calories 317.1, Fat 22.4, SaturatedFat 13.5, Cholesterol 67.6, Sodium 194.5, Carbohydrate 23.5, Fiber 2.2, Sugar 5, Protein 8.9

CLASSIC POTATO LEEK SOUP



Classic Potato Leek Soup image

This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons unsalted butter
6 garlic cloves, finely chopped
3 leeks (white part only), thinly sliced
1 onion, chopped
1/2 cup dry white wine
1 1/4 pounds Yukon gold potatoes, peeled and chopped
1 bay leaf
3 sprigs fresh thyme, plus more leaves for garnish
Kosher salt and freshly ground black pepper
2/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
Olive oil for drizzling
Frizzled leeks or shallot, for garnish (optional)

Steps:

  • Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
  • Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
  • Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
  • Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

LEEK & POTATO SOUP



Leek & potato soup image

Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg

Provided by Good Food team

Categories     Dinner, Soup

Time 45m

Number Of Ingredients 10

50g butter
450g potatoes, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
1 small onion, cut the same size as the potatoes
450g white parts of leeks, sliced (save the green tops for another soup or stock)
850ml-1.2litres/1.5-2pts light chicken or vegetable stock
142ml carton whipping cream
125ml full-fat milk
the white part of 1 leek
a small knob of butter
finely chopped chives

Steps:

  • Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
  • Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
  • Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
  • Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
  • Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
  • To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
  • Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
  • Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

TURNIP, LEEK AND POTATO SOUP



Turnip, Leek and Potato Soup image

A simple French soup that works well regardless of which vegetable gets the emphasis. This is a simple French soup. If you want to vary the proportions of vegetables you can; it works well whether you emphasize the turnips, as I do here, the leeks or the potatoes. Turnips have a slightly bitter edge, and tarragon makes a lovely sweet garnish. Chives would also work.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h15m

Yield 16 to 18 demitasse servings or 8 bowls

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 large leeks, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
2 garlic cloves, minced
2 pounds turnips, peeled and diced
1 large russet potato (about 3/4 pound), peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
Freshly ground pepper to taste
Chopped fresh tarragon and/or chives for garnish

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
  • Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Strain if desired. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups, garnished with chopped fresh tarragon and/or chives.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 4 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 2036 milligrams, Sugar 12 grams

People also searched

More about "leek potato and tarragon soup food"

LEEK, POTATO AND TARRAGON SOUP - JAMIE GELLER
leek-potato-and-tarragon-soup-jamie-geller image
Web Dec 13, 2018 Melt butter in a 6-quart stockpot over medium heat and add olive oil. Add leeks, onion, and garlic. Cook over low heat until leeks are …
From jamiegeller.com
Cuisine French
Category Soups
Servings 6-8
Total Time 12 mins
See details


POTATO LEEK SOUP - ONCE UPON A CHEF
potato-leek-soup-once-upon-a-chef image
Web Nov 3, 2011 Instructions. Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and …
From onceuponachef.com
Category Soups
Calories 454 per serving
Total Time 1 hr 5 mins
  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
  • Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
See details


POTATO AND LEEK SOUP RECIPE - ANDREW ZIMMERN
potato-and-leek-soup-recipe-andrew-zimmern image
Web Sep 8, 2014 3 tablespoons unsalted butter. 1 large leek, white and light green parts only, thinly sliced. 1 medium onion, chopped. 1 small fennel …
From foodandwine.com
5/5 (3)
Total Time 1 hr
  • In a large saucepan, melt the butter. Add the leek, onion, fennel, celery, shallot, thyme, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes. Add the stock, potatoes, 2 tablespoons of the parsley and 1 tablespoon of the tarragon. Bring to a boil, then simmer over moderately low heat until the vegetables are very tender, about 40 minutes.
  • Add the cream to the saucepan and simmer over moderate heat until slightly thickened, about 7 minutes. Stir in the remaining 1 tablespoon each of parsley and tarragon and season the soup with salt and white pepper; discard the thyme sprig. Ladle the soup into bowls and serve.
See details


RUSTIC POTATO LEEK SOUP RECIPE - GIMME SOME OVEN
rustic-potato-leek-soup-recipe-gimme-some-oven image
Web Dec 9, 2020 Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently. Add the potatoes and broth. Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom …
From gimmesomeoven.com
See details


BEST POTATO LEEK SOUP RECIPE - HOW TO MAKE POTATO …
best-potato-leek-soup-recipe-how-to-make-potato image
Web Jan 12, 2023 1 In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until …
From thepioneerwoman.com
See details


ROASTED POTATO LEEK SOUP WITH ONION HAYSTACK
roasted-potato-leek-soup-with-onion-haystack image
Web Nov 25, 2019 1. Preheat oven to 400°F. Line a baking sheet with foil. 2. Toss potatoes, leeks and garlic with evoo, salt and pepper and spread out on prepared sheet.
From jamiegeller.com
See details


POTATO LEEK SOUP RECIPE - SIMPLY RECIPES
potato-leek-soup-recipe-simply image
Web May 4, 2022 Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and reduce the heat to low, cook for 10 minutes …
From simplyrecipes.com
See details


BEST LEEK POTATO AND TARRAGON SOUP RECIPES
Web Steps: Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes.
From alicerecipes.com
See details


LEEK AND POTATO SOUP RECIPE - BBC FOOD
Web Method. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3–4 minutes until starting to soften. Add the vegetable stock and bring to the boil.
From bbc.co.uk
See details


HOW A SIMPLE SOUP CAN BE A GATEWAY TO 3 ADDITIONAL MEALS
Web May 24, 2023 Batch-cook just one foundational step of a recipe: Why not cook double the aromatics for the soup (leeks cooked with butter, garlic, ginger and miso) to create the …
From washingtonpost.com
See details


CREAMY POTATO LEEK SOUP WITH TANGY TARRAGON DRIZZLE – USPB
Web Tangy Tarragon Drizzle; 1/4 cup reduced fat or fat-free mayonnaise; 6 tablespoons buttermilk; 2 teaspoons chopped fresh tarragon; 2 teaspoons Dijon mustard; Salt and …
From coloradopotato.org
See details


POTATO AND LEEK SOUP RECIPE - TASTE.COM.AU
Web Heat olive oil (60ml (1/4 cup) olive oil) in a large saucepan over medium-high heat. Add the onion (1 brown onion, halved, chopped) and garlic (1 garlic clove, crushed) and cook, …
From taste.com.au
See details


LEEK & POTATO SOUP | JAMIE OLIVER RECIPES
Web Method. Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic. Cut the ends off the leeks, quarter them …
From jamieoliver.com
See details


LEEK, POTATO, AND TARRAGON SOUP – RECIPEFUEL | RECIPES, MEAL …
Web Aug 29, 2018 Or you can just copy and share this url. Ingredients. Adjust Servings:
From recipefuel.com
See details


HOW TO MAKE CLASSIC POTATO LEEK SOUP | KITCHN
Web Mar 18, 2020 Melt 4 tablespoons unsalted butter in a large pot or Dutch oven over medium-low heat. Add the leeks and onion and cook, stirring often, until softened and …
From thekitchn.com
See details


POTATO LEEK SOUP WITH TARRAGON | MCCORMICK GOURMET
Web 1 Mix crème fraîche and 1/4 teaspoon of the tarragon in small bowl. Cover. Refrigerate until ready to serve. 2 Melt butter in large saucepan on medium heat. Add leeks and shallot; …
From mccormick.com
See details


35 BEST CROCK POT & SLOW COOKER POTATO RECIPES - PARADE
Web May 23, 2023 These 35 best crock pot and slow cooker potato recipes will show you how long to cook potatoes in the crock pot and easy ways to make crock pot mashed …
From parade.com
See details


CREAMY POTATO LEEK & TARRAGON SOUP – GREEN LIGHT EATING
Web Nov 14, 2021 Place the mixture in a food processor, small batches at a time, and puree on high. Place back into the cooking pot and simmer on low for 10 more minutes. Classic …
From greenlighteating.com
See details


LEEK, POTATO AND TARRAGON SOUP | LOUISIANA KITCHEN & CULTURE
Web 3 tablespoons butter; 2 cups leeks, chopped (about 2 large, white and pale green parts only) 1 onion, chopped; 4 garlic cloves, sliced; 1/2 lb red-skinned potatoes, unpeeled cut into …
From louisiana.kitchenandculture.com
See details


LEEK POTATO AND TARRAGON SOUP RECIPE - FRIENDSEAT
Web Ingredients. 3 tablespoons butter. 2 leeks (white and pale green parts only), sliced (about 2 cups) 1 small onion, chopped. 4 garlic cloves, sliced. 2 tablespoons water
From friendseat.com
See details


POTATOES, ASPARAGUS AND PARMESAN SOUP - THE WASHINGTON POST
Web May 24, 2023 Make the soup: Return the pot to medium-low heat and add the 4 tablespoons of butter, the ginger, garlic and miso. Cook, stirring continuously, until the …
From washingtonpost.com
See details


POTATO LEEK SOUP RECIPE - COOK.ME RECIPES
Web May 24, 2023 In a small skillet over medium heat, heat the remaining oil and add the sliced leek green tops and reserved chickpeas. Cook until the chickpeas are lightly golden and …
From cook.me
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you cook leeks in a soup pot?
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low.
How to cook Leek and onion?
in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until the onion softens. Add the potato and cook, stirring, for 5 minutes or until leek softens. and bring to the boil. Reduce heat to medium and gently boil, uncovered, for 20 minutes or until potato is soft.
How to cook Leek in a pan?
In a large saucepan, melt the butter. Add the leek, onion, fennel, celery, shallot, thyme, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes. Add the stock, potatoes, 2 tablespoons of the parsley and 1 tablespoon of the tarragon.
How do you cook leeks in a Dutch oven?
1 In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. 2 Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat.

Related Search