Leek and potato soup

Leek and Potato Soup
www.jamieoliver.com

2 carrots
2 celery stalks
2 medium onions
1 pound leeks
2 cloves of garlic
1 3/4 quarts chicken or vegetable broth, preferably organic
1 pound potatoes
olive oil sea salt and freshly ground black pepper

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into 1/4-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Place a large saucepan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.

Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into 1/4-inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

Remove the pan from the heat . Season with salt and pepper. Serve like this or pulse until smooth using an immersion blender or liquidizer. Divide between your serving.

Summer Corn Chowder with Bacon

Summer Corn Chowder with Bacon
Bon Appétit | June 2004

6 slices bacon, chopped
6 cups fresh corn kernels (cut from 6 to 8 ears)
1 chopped fresh fennel bulb
1 cup diced zucchini or yellow squash (about 2)
1 cup 1/2-inch cubes peeled potatoes
3 cups (or more) low-salt chicken broth
1/2 cup whipping cream
1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives

Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives

Cream of Roasted Carrot Soup

Cream of Roasted Carrot Soup www.cooksillustrated.com

1 1/2 pounds carrots (about 8 medium), peeled and sliced 1/2 inch thick
1 medium onion, halved and sliced 1/2 inch thick
2 teaspoons vegetable oil
Salt
3 garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/4 cup dry white wine
1 bay leaf
1 1/2 cups low-sodium chicken broth
1 1/2 cups low-sodium vegetable broth
1/2 cups half-and-half
Ground black pepper

Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the carrots, onion, 1 teaspoon of the oil, and 1/2 teaspoon salt on a rimmed baking sheet and then spread in an even layer. Roast until the vegetables are well browned and softened, stirring occasionally, 25 to 30 minutes.

Transfer the roasted vegetables to a large saucepan. Add the remaining 1 teaspoon oil, cover, and cook over medium-low heat, stirring often, until the carrots soften further, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and bay leaf; cook until the wine has reduced by half, about 1 minute. Add the broths. Bring to a boil over medium-high heat; cover, reduce the heat to medium- low and simmer until the soup is flavorful, about 5 minutes.

Puree the mixture in a blender (or food processor) until smooth, and return to a clean saucepan. Add the half-and-half and warm over low heat until hot, about 3 minutes. Season with salt and pepper to taste. (The soup can be refrigerated in an airtight container for up to 4 days. Warm over low heat until hot; do not boil.)

Leek and Potato Soup

Leek and Potato Soup allrecipes.com

1 cup butter
2 leeks, sliced salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream or half and half

In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.

Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.

Pureed Carrot Soup with Nutmeg

Pureed Carrot Soup with Nutmeg cooksillustrated.com

2 tablespoons unsalted butter , or the same amount of vegetable or olive oil
1 medium onion, 3 medium shallots, or 1 medium leek (white and light green parts only), chopped
2 tablespoons dry sherry or white wine
1 1/2 pounds carrots (about 8 medium), peeled, halved lengthwise, and sliced thin (about 4 cups)
2 cups low-sodium chicken broth or low-sodium vegetable broth
1 teaspoon table salt
ground white pepper
pinch ground nutmeg
1- 1 1/4 cups whole milk
2 teaspoons minced fresh parsley

Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and carrots; stir constantly and cook until sherry evaporates, about 30 seconds.
Add broth, salt, pepper to taste, and nutmeg to saucepan; bring to boil. Reduce heat to simmer; cover and cook until carrots are tender, about 20 minutes.

Ladle carrot mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)

Ladle soup into individual bowls. Garnish with minced herb and serve immediately.

Broccoli and Cheddar Gratin

Broccoli and Cheddar Gratin cooksillustrated.com

2 slices white sandwich bread, each slice torn into quarters (about 2
1/2 ounces)
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 tablespoon table salt plus an additional
1/4 teaspoon
2 pounds broccoli (about 1 large bunch), florets trimmed to 1-inch pieces, stalks peeled and chopped medium
2 tablespoons unsalted butter
1 medium shallot, minced (about 2 tablespoons)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
3/4 cup heavy cream
3/4 cup low-sodium chicken broth
Pinch fresh ground nutmeg
Pinch cayenne pepper
1/8 teaspoon ground black pepper
1 teaspoon minced fresh thyme leaves
4 ounces grated sharp cheddar cheese (about 1 cup)

For the topping:
Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside. For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and broccoli; cook until exterior is tender but interior is still slightly crunchy, about 3 minutes. Drain broccoli in colander; leave in colander while preparing sauce.

Heat butter in large skillet over medium heat; when foam subsides, add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and broth; bring to boil. Stir in nutmeg, cayenne, remaining 1/4 teaspoon salt, pepper, thyme, and two-thirds cheese until incorporated. Off heat, gently stir in broccoli until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining one-third cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately

Creamy Corn And Garlic Risotto

Creamy Corn And Garlic Risotto

3-3/4 cup chicken broth
2-3 cloves garlic, finely chopped
1 cup uncooked Arborio rice
3 cup whole kernel corn, cut from the cobs. This is easiest to do if you cut the ear in half first, instead of trying to cut the kernels down the whole length of the ear.
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella
1/4 cup fresh minced parsley
salt and freshly ground black pepper to taste

Heat 1/3 C. broth in a 10” skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn. Cook 1 minute stirring occasionally.

Stir in remaining broth; heat to boiling. Reduce heat to medium. Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy. Remove from heat and stir in cheeses and parsley. Season to taste and serve.

Chilled Beet Soup with Dill Cream

Chilled Beet Soup with Dill Cream

4 cups (or more) canned low-salt chicken broth
1 pound beets, peeled, chopped
1 cup chopped onion
3/4 cup peeled chopped carrot
2 teaspoons chopped garlic
1 teaspoon sugar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh green onions
Sour cream

Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree
in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be pre- pared 2 days ahead. Keep refrigerated.)

Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.

Rainbow Chard Risotto

Rainbow Chard Risotto

5 cups canned low-salt chicken broth
2 tablespoons olive oil
1 medium onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
4 cups (packed) coarsely chopped rainbow chard leaves (about 1 bunch)
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Additional grated Parmesan cheese

Bring broth to simmer in medium saucepan. Cover and keep warm. Heat oil in heavy large Dutch oven over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice and chard and stir until chard begins to wilt, about 3 minutes. Add wine and simmer until absorbed, stirring occasionally, about 2 minutes. Add 4 1/2 cups hot broth. Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2 cup broth by 1/4 cupfuls
if mixture is dry, about 20 minutes. Mix in 1/2 cup Parmesan cheese; season to taste with salt and pepper. Transfer risotto to medium bowl. Serve, passing ad- ditional Parmesan separately.

Stir-Fried Asian Greens

Stir-Fried Asian Greens

1 pound asian greens, pac choi, komatsuna
2 tablespoons chicken broth
1 tablespoon oyster flavored sauce
1 1/2 teaspoons thin soy sauce
1 1/2 teaspoons corn starch
1/2 teaspoon sugar
3 teaspoons vegetable oil
2 ginger slices
1 clove garlic, crushed and peeled

Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2-inch-long pieces. In a bowl, combine the broth, oyster sauce, soy sauce, corn starch, and sugar.

Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 1/2 teaspoons vegetable oil and ginger, and stir-fry 10 seconds or until ginger is fragrant. Add the remaining 1 1/2 teaspoons vegetable oil, bok choy, and garlic, and stir-fry 1 to 2 minutes, or until leaves are just limp and bok choy is bright green. Restir the broth mixture and swirl into wok. Stir-fry 1 to 2 minutes or until the sauce has thickened slightly and coats the vegetables. Serve immediately.

Creamed Leeks With Tarragon, Tomato and Bacon

Creamed Leeks With Tarragon, Tomato and Bacon

2 slices of lean bacon, chopped fine
1 leek (about 1 pound), halved lengthwise, sliced thin crosswise, and washed well
1/2 cup finely chopped seeded tomato
3/4 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon crumbled dried
1/3 cup half-and-half
1/3 cup chicken broth

In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half- and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil, cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.

Butternut Squash-Parsnip Soup With Thyme

Butternut Squash-Parsnip Soup With Thyme

3 tablespoons butter
1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces
1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half
1/4 cup water
1 onion, halved, thinly sliced
2 t. minced fresh thyme or 3/4 t. dried
4 cups canned low-salt chicken broth
1 cup half and half

Preheat oven to 375°F. Butter large roasting pan with 1 tablespoon butter. Arrange squash pieces, skin side up, in prepared roasting pan. Add parsnips and 1/4 cup water to pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes. Cool vegetables.

Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.

Scrape squash pulp into processor (discard peels); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper. Serve.

Mashed Potato, Rutabaga And Parsnip Casserole With Caramelized Onions

Mashed Potato, Rutabaga And Parsnip Casserole With Caramelized Onions

7 cups canned low-salt chicken broth
3 pounds yellow potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temp.
3 large onions, thinly sliced

Butter 13 x 9×2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.

Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)

Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.