Reviews (1) Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 2 Martha Stewart Member Rating: 4 stars 04/02/2017 What is the calorie count for this recipe?
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Gallery Cream of Leek Soup Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1/4 cup (1/2 stick) unsalted butter 10 sliced medium leeks (white and light-green parts only), rinsed thoroughly after slicing (about 8 cups) 1/4 cup all-purpose flour (spooned and leveled) 4 cups low-sodium chicken broth 1 tablespoon chopped fresh tarragon Coarse salt and ground pepper
Cook’s Notes To store soup, let cool, then cover and refrigerate, up to 1 day.
Gallery Cream of Leek Soup
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Gallery
Cream of Leek Soup
Cream of Leek Soup
Cream of Leek Soup
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 4
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup (1/2 stick) unsalted butter 10 sliced medium leeks (white and light-green parts only), rinsed thoroughly after slicing (about 8 cups) 1/4 cup all-purpose flour (spooned and leveled) 4 cups low-sodium chicken broth 1 tablespoon chopped fresh tarragon Coarse salt and ground pepper
Directions
In a medium pot, melt butter over medium. Add leeks and cook, stirring occasionally, until softened, 8 minutes.
Add flour and cook, stirring, until combined, 1 minute.
Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes. Add tarragon.
Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
Heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.
Cook’s Notes To store soup, let cool, then cover and refrigerate, up to 1 day.
Cook’s Notes
To store soup, let cool, then cover and refrigerate, up to 1 day.
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: 4 stars 04/02/2017 What is the calorie count for this recipe?
Reviews (1)
Add Rating & Review 5 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 2
Add Rating & Review
5 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 2
5 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 2
5 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 2
5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: 4 stars 04/02/2017 What is the calorie count for this recipe?Martha Stewart Member
Rating: 4 stars 04/02/2017
What is the calorie count for this recipe?
Rating: 4 stars
All Reviews for Cream of Leek Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cream of Leek Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
