Anyone try making leek soup lately?

Question

What ingredients are there besides leek, potatos and salt?

Answer 1

This is a bit different, just like mom made.

Ingredients
1 small organic chicken, around 1kg
2 medium carrots, peeled and roughly chopped
2 tsp sea salt
2 tbsp unsalted butter
2 large leeks, rinsed and finely sliced
2 medium ears of corn on the cob, cleaned and kernels sliced off the cob
1/2 cup white rice (medium grain such as calrose)

Directions
Rinse the chicken to clean it, then remove any large chunks of fat and place in a large pot with the carrot and rice. Fill the pan with water till the chicken is completely submerged and bring to the boil. Skim off any scum or foam that rises to the surface as it boils.
Once the water reaches a rolling boil, add the salt and reduce the heat to low and gently summer for 2 hours, or till the meat is tender and falling off the bones of the carcass.
Remove the chicken from the stock then strain the stock through a fine colander sitting above a large bowl. Skim any fat or impurities floating on the surface of the stock, then set it aside for now. Clean the pot and return it to the stove over medium heat.
Add the butter to the pot and once it has melted, add the leek and corn and saute the leek till soft. Pour the strained stock over the top and boil over medium heat for about 10 minutes, or till the corn is cooked through.
Remove the flesh from the chicken and chop or tear it apart into thin shreds and return it to the soup just a few minutes before serving.
Pour a bowl of soup, put your feet up and slowly enjoy every mouthful, letting the goodness wash over you ;)

Answer 2

1 lb. leeks (about 3 medium)
2 Tbs. unsalted butter
1 lb. baking potatoes, peeled and cubed
2 carrots, peeled and sliced
Salt and freshly ground pepper, to taste
1/4 cup heavy cream if serving hot or 1/2 cup
cream if serving cold

Fresh chives for garnish

Trim the leeks, leaving about 1 inch of the tender green portions, then rinse them. Cut crosswise into slices 1/2 inch thick.

In a large saucepan over medium-low heat, melt the butter. When foaming, add the leeks and sauté, stirring occasionally, until they have wilted a little, 3 to 4 minutes. Add the potatoes and carrots, then add water just to cover the vegetables. Increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, uncovered, until the vegetables are tender when pierced with the tip of a knife, about 30 minutes.

Fit a food mill with the medium disk and set the mill over a large bowl. Using a ladle or a large spoon and working in batches, transfer the cooked vegetables and their liquid to the food mill and turn the handle to puree.

If serving the soup hot, return the pureed vegetables to the saucepan and season with salt and pepper. Set the saucepan over medium-low heat, stir in the 1/4 cup cream and heat to just under a boil. Add a little water if the puree is too thick. Taste and adjust the seasonings.

Ladle into warmed bowls. Using scissors, cut the chives into pieces 1/4 inch long and sprinkle the chives on top. Serve immediately.

If serving the soup cold, do not return the puree to the saucepan. Instead, cover the bowl and refrigerate the puree until well chilled. When ready to serve, season with salt and pepper and stir in the 1/2 cup cream, mixing well. Taste and adjust the seasonings.

Ladle into chilled bowls. Garnish with the chives. Serves 4.

Answer 3

I use chicken broth but often leave out potato and add barley. I also like black pepper and a carrot.

Answer 4

Usually chicken broth, milk or cream, pepper to taste, cornstarch to thicken it, and butter.

Answer 5

http://cnrp.recipe.com/searchresult.php?&sbtype=1&inname=-1,-1&exname=-1,-1&all=1&pg=271

not sure, try here