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Leek soup recipes

Our top 3 of 4 Leek soup recipes

Leek Broth Recipe at MyDish

4
based on 1 reviews

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Leek Broth

by Tedwin

by TedwinViewed 311 times


    Description

    A warming dish on a cold day

    Method

    1. Put a sauce pan on a medium to high heat and add the butter, when the butter has just melted add the leeks and cook until soft stirring from time to time, now add the oatmeal and mix well and cook for 3mins, stirring all the time while cooking, now slowly add the stock, stirring all the time while adding, when all the stock is added bring to the boil, when just boiling turn down low and simmer for 20mins add salt and pepper to taste, after 20mins remove from the heat and add the egg yolk and mix in well and serve.

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    Ingredients

    • 4 Leeks cut fine
    • 1 Tablespoon butter
    • 30g Oatmeal
    • 700ml Lamb stock
    •  Salt and pepper to taste
    • 1 Egg yolk
    Leek, Chickpea and Sage Soup Recipe at MyDish

    3
    based on 1 reviews

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    Leek, Chickpea and Sage Soup

    by Jail Bird!

    by Jail Bird!Viewed 1181 times


      Description

      Another from my prison collection. Soups always went down well as we always cooked home made bread to go with it.

      Method

      1. 1. Heat the oil in a large pan and gently cook the leeks with the garlic and ginger for about 10 mins until softened but not browned.
      2. 2. Add the chick peas and the stock, bring to the boil and simmer for 15 mins. Add the sage, vinegar, soy sauce and salt and pepper, add more water if necessary.
      3. 3. Whizz in the blender briefly so that the soup retains a chunky texture. Season, then serve.

      Tips

      Careful not to brown the leeks or garlic. You can whizz to make a smooth soup if you prefer, but I like it with a few chunky bits in!

      2 Comments

      • by Jail Bird!

        Jail Bird!  Thu Jan 26 2012   • Reply

        They appreciated me and my recipes!

      • by al2chris

        al2chris  Thu Jan 26 2012   • Reply

        WOW big thanks jailird a top soup,hope the cons know how lucky they was.

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      Ingredients

      • 225g chickpeas
      • 2 tbsp oil
      • 500g leeks. finely sliced
      • 2 cloves garlic. chopped
      • 2 tsp finely chopped fresh ginger
      • 1 tbsp white wine vinegar
      • 1 tbsp soy sauce
      •  salt and pepper
      • 1 ½ pints vegetable stock
      • 1 tsp dried sage
      Cream of Leek and Bacon Soup Recipe at MyDish

      0
      based on 0 reviews

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      Cream of Leek and Bacon Soup

      by Tedwin

      by TedwinViewed 664 times


        Description

        A great winter soup

        Method

        1. Slice and wash the leeks and put to one side.
        2. Cut the bacon into 2cm squares and place into a saucepan with the butter and cook though. Then add the leeks to the saucepan and cook on a medium heat until the leeks are cooked and soft. Then put into a blender a blend for 5 to 10 seconds.
        3. Return to the saucepan on a medium heat and add the flour and mix well, then slowly add the milk stirring all the time while adding and bring to the boil then turn down to a very low heat and simmer for 5 mins and serve

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        Ingredients

        • 2 Leeks
        • 4 Streaky bacon
        • 1 Tablespoon butter
        • 1 Tablepoons flour
        • 400ml milk
        •  Salt and Pepper to taste
        Leek with Saffron Soup Recipe at MyDish

        5
        based on 4 reviews

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        Leek with Saffron Soup

        by SwordFishTromBones

        by SwordFishTromBonesViewed 2032 times


          Description

          This is quite a simple Leek Soup to make and a real family favorite. It's perfect as a light lunch or late supper.

          Method

          1. Cut 3 inches of one of the leeks into slices and then separate into rings. Take the rest of the leeks, chop them and cook them in the butter and oil for approximately 1 minute. Next, mix in the saffron and flour and gradually stir in the stock. Once the mixture is boiling simmer gently for 10 minutes until thickened.

          2. Whizz soup in processor until smooth, return to pan, season and heat gently.

          3. Heat a small amount of frying oil into a frying pan. Toss the leek rings in the cornflour and then dip into the egg white. Once done, fry the leek rings until crisp and golden.

          4. Scatter leek rings over the soup along with the spring onion.

          9 Comments

          • by SwordFishTromBones

            SwordFishTromBones  Mon Feb 6 2012   • Reply

            Can't get enough of this soup!

          • by al2chris

            al2chris  Thu Jan 26 2012   • Reply

            Made this last week and loved it,going to make it again today and double it for the freezer.cheers swordfish.

          • by Falafel Feast

            Falafel Feast  Fri Sep 2 2011   • Reply

            Hi Carol, that's funny, last night I experimented with new line of different flavours for falafel mix. We have taken some pics and video. They're not yet ready to share. I will send them to you. p.s. I have got more of the falafel mix - are you around???

          • by SwordFishTromBones

            SwordFishTromBones  Thu Sep 1 2011   • Reply

            lol bacon :D

          • by bacon_butty

            bacon_butty  Tue Aug 30 2011   • Reply

            Just have to go and buy some Saffon first :) Oh - and some leeks....

          • by bacon_butty

            bacon_butty  Tue Aug 30 2011   • Reply

            I LOVE saffron and leek. Never thought of putting them together in a soup though! Will have to give it a go....

          • by SwordFishTromBones

            SwordFishTromBones  Wed May 25 2011   • Reply

            Nice looking soup SwordFish!

          • by Team MyDish

            Team MyDish  Wed May 25 2011   • Reply

            Great stuff SwordFish!

          • by carol savage

            carol savage  Wed May 25 2011   • Reply

            Wow this looks a really interesting and easy soup recipe

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          Ingredients

          •  4,leeks
          •  2oz,butter
          •  pinch,Saffron strands
          •  2 tbsp,plain flour
          •  1 tbsp,olive oil
          •  2 pints,vegetable st°Ck
          •  1 tbsp,cornflour
          •  1,egg beaten
          •  2,sliced spring onions