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Results 21 - 30 of 60 for cream of leek soup
Melt the butter in a large soup pot, and saute the leeks until they are limp, 3-5 ... reheat. Add the cream, Parmesan, pepper, salt, and ... 20 minutes. Serves 6.
Melt the butter in a ... pot. Saute the leeks until they are limp, 3-5 ... minutes. Cool the soup slightly. Puree in a blender and reheat. Add cream, Parmesan cheese, salt, and pepper. Dash of nutmeg. Can use asparagus stems. Save tips for vegetable.
Saute leeks and onions in melted butter ... stirring occasionally. Add salt and sugar. Strain soup, cool and add cream. Serve cold. Makes 8 servings.
Wrap herbs in piece of cheesecloth. Combine all ingredients except mashed potatoes and cream in removable liner. Place liner ... 15 minutes. Serving Size: 10
Melt butter in a heavy ... 20 minutes. Run soup through a food processor or ... to pot, add cream and heat thoroughly. Season with ... Serves 10 to 12.
Place garlic heads on cookie ... Cut off end of each clove and squeeze out ... Sauté onion and leeks in the butter until tender ... processor. Add to soup, mixing thoroughly. Finish the ... cognac and the cream, and seasoning to taste ... croutons. Yield: 2 quarts.
Saute the first 5 ingredients ... Cook until potatoes are tender. After cooked, let cool slightly and then puree in blender, add cream and reheat.
Roast garlic by removing root, ... large pan sauté leeks until tender. Add potatoes and ... Finish with heavy cream and heat through. Season with ... to taste. This soup is very good as the potatoes add a lot of body and the garlic is not overpowering. Serves 100.
Saute the leeks in butter in large saucepan ... minutes. Puree the soup in a blender or food ... saucepan along with cream, sherry, and remaining escarole. ... not boil. Serves 4-6.
Wash the fresh asparagus, cut ... saucepan with potatoes, leek, onions, water, salt and ... egg yolk and cream in a bowl; add a little hot soup, stirring to prevent curdling. Return to balance of the soup. Heat but do not boil. Serves 6 to 8.
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