|
|
|
 |
Leek Soup |
|
Serves: 4
Print this Recipe
(Crema de Porro)
Category: Puréed Soups
Leeks puréed with potato for smoothness and poblano chile for extra flavor, make a delightful creamy soup that's very low in fat.
1 large poblano chile, roasted and peeled
3 large leeks
1 tablespoon unsalted butter
1 potato (4-ounce), peeled and thinly sliced
2 cups canned fat-fre reduced-sodium chicken broth
3/4 cup milk
1/4 teaspoon salt, or to taste
1 tablespoon very finely chopped fresh flat-leaf parsley
1. Prepare the chile. Then remove the stem and cut out and discard the seeds. Coarsely chop the chile and set aside.
2. Wash the leeks then trim off the root end and discard the dark green leaves. Cut the leeks in half lengthwise and rinse well to rid them of any dirt or sand between the layers of leaves. Chop the leeks, using only the white and tender pale green part.
3. Melt the butter in a medium saucepan. Add the leeks and cook, covered, stirring frequently, until softened, about 5 minutes. Add the chile to the pan along with the potato and chicken broth. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are very tender, about 15 minutes.
4. Transfer the soup to a blender or food processor and purée until smooth. Add the milk and salt. Blend again. Return the soup to the pan, and bring it to a boil, uncovered, over medium-low heat, stirring frequently. Cook 3 to 4 minutes. Adjust seasoning. Serve hot, garnished with a sprinkle of parsley.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Chicken Stock
Basic Fish Stock
Cheese in Tomato Broth
Tortilla Soup
Yucatán Lime Soup
Turkey Tortilla Soup
Chicken and Rice Soup
Corn and Chicken Soup
Chicken and Vegetable Soup
Chicken and Avocado Soup
Chicken Broth with Chickpeas
Chicken in Red Chile-Tomato Broth
Red Chile Broth with Chicken and Epazote
Chicken and Tomato Broth with Vermicelli Pasta
Tortilla Soup with Pork and Vegetables
Pork and Red Chile Hominy Soup
Pork Sparerib Soup
Meatball Soup
Shredded Beef Soup
Tripe Soup
Shrimp Tortilla Soup
Shrimp and Hominy Soup
Shrimp in Green Broth
Shrimp in Red Chile Broth
Coastal Seafood Soup
Seven Seas Soup
Concepción Bay Scallop Chowder
Oyster Soup
Catfish Soup
Corn, Onion, and Jalapeño Soup
Zucchini, Corn, and Green Chile Soup
Corn, Squash Blossom, and Zucchini Soup
Squash Blossom Soup
Mixed Vegetable Soup
Poblano, Carrot, and Cauliflower Soup
Potato, Cactus, and Carrot Soup
Sweet Potato Soup
Mushroom and Onion Soup, Puebla Style
Mushroom and Tomatillo Soup
Spinach Soup Cuauhtemoc
Spinach and Macaroni Soup
Onion and Cheese Soup
White Onion Soup
Leek and Rice Soup
Juan’s Garlic and Cactus Soup
Sonoran Cheese Soup
Alphabet Soup for Children
Vegetarian Pinto Bean Soup
Chickpea and Corn Soup
Chickpea, Potato, and Tomato Soup
Chickpea and Cabbage Soup with Sausage
Fava Bean Soup
Fava Bean and Cactus Soup
Black Bean Soup
Bean and Tomato Soup
Tarascan Bean Soup
Tomato and Red Bean Tortilla Soup
Richard Sandoval’s Tortilla Soup
White Bean Soup
Cream of Fresh Corn and Poblano Chile Soup
Cream of Poblano Chile and Potato Soup
Potato, Garlic, and Chipotle Soup
Creamed Onion Soup
Creamy Onion and Meatball Soup
Cauliflower and Onion Soup
Cauliflower and Pecan Soup
Carrot Soup
Carrot, Chickpea, and Tomato Soup
Purée of Chickpea Soup
Asparagus Soup
Cream of Spinach Soup
Puréed Pea Soup
Green Chile and Tomatillo Soup
Chayote Soup
Hearts of Palm Soup
Zucchini and Onion Soup
Winter Squash Soup
Celery and Corn Soup
Leek Soup
Lentil Soup
Sweet Potato and Red Pepper Soup
Walnut Soup
Mexican Gazpacho
Maria’s Tomato Gazpacho
Avocado Soup
Cold Chayote Soup
Chilled Zucchini-Cilantro Soup
* Soups
|
|
|
