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    You are in: Home / Recipes / Cream of Leek and Herb Soup With Cheese Croutons Recipe
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    Cream of Leek and Herb Soup With Cheese Croutons

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Sharon123's Note:

    Vary the garnishes to suit the season for the first course soup from Deborah Madison's Vegetarian Cooking for Everyone cookbook. Try blue cheese, Parmesan or a good Cheddar, you'll love the croutons(and the soup)!

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    Ingredients:

    Yield:

    Units: US | Metric

    • 1419.54 ml vegetable stock, as needed (or water)
    • 6 medium leeks, white parts plus an inch of the greens, sliced into 1/4-inch rounds
    • 29.58 ml butter
    • 1 bay leaf
    • 4 fresh thyme sprigs (try lemon thyme if you can get it!)
    • salt
    • fresh ground black pepper
    • 14.79 ml flour
    • 78.07 ml cream (or milk)
    • 44.37 ml chopped herbs (chervil, basil, dill, or tarragon or 1 tbls. chopped rosemary or lovage)

    Cheese Croutons

    Directions:

    1. 1
      Slice leeks(place roots and tops of green part in freezer to make stock).
    2. 2
      Separate the sliced leeks into rings and soak them in a bowl of water for 5 minutes. Lift them out, letting any sand fall to the bottom. You should have about 4 cups, if not, make up the difference with scallions or an onion.
    3. 3
      Melt the butter in a soup pot and add the leeks, bay leaf, thyme, 1 1/2 teaspoons salt, and 1 cup of the stock(or water). Cover the pan and cook over medium heat until the leeks are tender, about 10 minutes. Stir in flour(I mix with 1 tbls. water to form a paste), then pour in remaining stock. Bring to a boil, then lower the heat and simmer, covered, for 20 minutes.
    4. 4
      Remove the bay leaf and thyme, puree the soup, then return it to the pot. Add the cream and bring to a simmer. Taste for salt and season with pepper.
    5. 5
      Stir in the fresh herbs and serve with a crouton in each bowl. Enjoy!
    6. 6
      To make Cheese Croutons:.
    7. 7
      Mix the cheese with the Dijon mustard, butter, and a little freshly ground black pepper.
    8. 8
      Toast 12 baguette slices, 2 for each person.
    9. 9
      Mound a little of the cheese topping on each slice, then broil until the cheese begins to bubble and melt.

    Ratings & Reviews:

    • on July 21, 2010

      55

      Did this recipe up with some homemade vegetable stock that I hade, & the croutons were made from a whole grain bread! Not sure what the "3/4 to taste" were for the salt & pepper (probably yet another glitch from the switch from RecipeZaar to food.com!), but I simply seasoned it all to my own taste! This made for a very satisfying lunch ~ Thanks for sharing the recipe! [Made & Reviewed for one of my groupmates in the Aus/NZ Recipe Swap #42]

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cream of Leek and Herb Soup With Cheese Croutons

    Serving Size: 1 (13025 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4012.0
     
    Calories from Fat 548
    13%
    Total Fat 60.9 g
    93%
    Saturated Fat 21.2 g
    106%
    Cholesterol 57.6 mg
    19%
    Sodium 8631.5 mg
    359%
    Total Carbohydrate 727.7 g
    242%
    Dietary Fiber 43.3 g
    173%
    Sugars 8.6 g
    34%
    Protein 126.1 g
    252%

    The following items or measurements are not included:

    vegetable stock

    fresh thyme sprigs

    herbs

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