Leek Potato And Tarragon Soup Recipes

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Leek, Potato, and Tarragon Soup image

Recipe From epicurious.com

Categories     Soup/Stew     Milk/Cream     Potato     Appetizer     Quick & Easy     Yogurt     Leek     Winter     Tarragon     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 10

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Sep 8, 2014 3 tablespoons unsalted butter. 1 large leek, white and light green parts only, thinly sliced. 1 medium onion, chopped. 1 small fennel …

5/5 (2)
Total Time 1 hr

  • In a large saucepan, melt the butter. Add the leek, onion, fennel, celery, shallot, thyme, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes. Add the stock, potatoes, 2 tablespoons of the parsley and 1 tablespoon of the tarragon. Bring to a boil, then simmer over moderately low heat until the vegetables are very tender, about 40 minutes.
  • Add the cream to the saucepan and simmer over moderate heat until slightly thickened, about 7 minutes. Stir in the remaining 1 tablespoon each of parsley and tarragon and season the soup with salt and white pepper; discard the thyme sprig. Ladle the soup into bowls and serve.
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From onceuponachef.com
Nov 3, 2011 A French classic, this creamy potato leek soup is quick, easy, and comforting. Servings: 6 Prep Time: 25 Minutes Cook Time: 40 …

Category Soups
Calories 454 per serving
Total Time 1 hr 5 mins

  • Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
  • Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
  • Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
  • Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.
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LEEK, POTATO AND TARRAGON SOUP - JAMIE GELLER
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From jamiegeller.com
Dec 13, 2018 Cook over low heat until leeks are tender, about 10 minutes. Add potatoes and broth and bring to a boil. Reduce heat and mix in salt …

Estimated Reading Time 1 min

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Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 …

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Steps 4
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Dec 9, 2020 Add the leeks, celery and garlic and sauté for 3 minutes, stirring frequently. Add the potatoes and broth. Add the white wine and use a wooden spoon to lift off any browned bits that are stuck to the bottom …
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Oct 11, 2018 Add 2 Tablespoons olive oil to a large soup pot and add the onion, garlic, and leek. Cook until the onion is softened, about 4 minutes. Add the celery, 1 ½ pounds chicken pieces, 1 ½ cups wine, 2 ½ …
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Jan 12, 2023 Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. 2 Stir in the chicken broth, thyme sprigs, salt …
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May 4, 2022 Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter. Cover the pot and reduce the heat to low, cook for 10 minutes …
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LEEK, POTATO, AND TARRAGON SOUP RECIPE - FOOD.COM
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3 tablespoons butter 2 leeks, sliced (white and pale green parts only) 1 small onion, chopped 4 garlic cloves, sliced 2 tablespoons water 1⁄2 lb red potatoes, unpeeled, cut …

  • In a large heavy pot melt the butter over medium heat. Add the leeks, onion, garlic, and 2 tablespoons of water and cook approximately 10 minutes or until the leeks are golden brown.
  • Add potatoes and broth, bring to a boil. Reduce heat to low and simmer approximately 10 minutes or until potatoes are fork tender. Stir in tarragon, cream and yogurt, season to taste with salt and pepper.
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Tangy Tarragon Drizzle; 1/4 cup reduced fat or fat-free mayonnaise; 6 tablespoons buttermilk; 2 teaspoons chopped fresh tarragon; 2 teaspoons Dijon mustard; Salt and …
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1 Mix crème fraîche and 1/4 teaspoon of the tarragon in small bowl. Cover. Refrigerate until ready to serve. 2 Melt butter in large saucepan on medium heat. Add leeks and shallot; …
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Step 1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the garlic and …
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Steps: Chop the leeks into small pieces. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes.
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Melt the butter in a pan and gently sauté the onion and garlic. Add the leek, potatoes, bay leaf and thyme. Season. Cover with the water and bring to the boil. Simmer for 12 …
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