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Leeks make a great base for just about any soup, stock, or sauce.Most of the time these start with mirepoix, a combination of onions, carrots, and celery. Instead of onions, use leeks.
Move over onions, the lanky green spring veggie make the best flavor for soups, pasta and more.
Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, 11 minutes. Stir in the chives and 1/4 cup of cheese; season with salt. Serve the pasta with extra cheese on ...
Leek soup, or Leek and Potato soup, (Welsh: cawl cennin) is a soup based on potatoes, leeks, broth [1] (usually chicken), and heavy cream. [2] Other ingredients used may be salt, pepper, and various spices. Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sautéed. After this, all ingredients are combined ...
Leek and potato soup is a traditional staple of French cuisine. Elizabeth David (1984) comments that the ancestor of vichyssoise was "every French housewife's potato and leek soup". [1] 19th-century French cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier. [2] [3] [n 1]
Similar flavor bases include the Italian soffritto, the Spanish and Portuguese sofrito / refogado (braised onions, garlic and tomato), a variation with tomato paste instead of fresh tomato of the Eastern Mediterranean and Balkans region, the German Suppengrün (leeks, carrots and celeriac), the Polish włoszczyzna (leeks, carrots, celeriac and ...
By the late 16th century, [2] it had made its way to Scotland, where the onions were replaced with leeks. [3] The first recipe was printed in 1598, [3] though the name "cock-a-leekie" did not come into use until the 18th century. [4] Traditionally, the soup is made with broiler fowl and would not contain thickeners, or vegetables other than ...
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