This vibrant soup is the perfect way to eat more vegetables; it’s loaded with kale and asparagus and sweetened with roasted yam. Served with a swirl of crème fraiche, this soup is as beautiful as it is delicious.
This recipe is from the Let Them Eat Kale cookbook. Click here for more information on the cookbook.
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This scrumptious soup features a favorite fall vegetable, butternut squash. Not only is butternut squash readily available at this time of year, but it also contains vital antioxidants and immunity-boosting vitamins that can help our bodies prepare for the upcoming winter months. Butternut squash also tops the charts for healthy choices because it is very low in calories and contains no saturated fats. So ladle up a bowl full for your family and friends, and eat it to your heart's content!
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Find recipes for Leek Soup and other Course recipes. Get all the best recipes at . Recipe directions: Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.
Lorrie Corvin, Oxmoor House Healthy Eating Collection, Oxmoor House 2006
Prep: 21 minutes; Cook: 40 minutesA simple blend of caramelized leeks topped with a broth-soaked slice of cheese toast really hit the spot at our taste testing. Parrano Originale is a slightly sweet and nutty cheese that melts well and is not stringy. If this cheese is not available in your area, substitute Dutch Gouda or Swiss cheese.
Posted for Zaar World Tour 2006 from An Exaltation Of Soups....This Tranitional Welsh leek broth is a wonderful way to start a feast on March 1, St. Tavy's day. It is guaranteed to strengthen the heart cords of anyone with Welsh blood, but watch out for the celebration: in Wales, to be "full of loudmouth soup" is to be "drunk as a lord."
1 Cook potatoes in chicken stock until soft. Set aside, do not drain. 2 Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth. 3 Half the leeks lengthwise, and soak ...
firstname.lastname@example.org (Recipes at Runner's World)
1. Chop the broccoli florets, including the thinner stems just below the florets. Reserve the stems for another use. 2. Place the broccoli in a large saucepan or a small Dutch oven. Add the leeks, onions, shallot, potatoes, and salt and pepper to ...
Clean leeks - cut length wise and then in 1' strips. Soak and wash the leeks. Dry on towels. In a Dutch oven melt the butter, add the leeks and cover for 15 minutes to sweat them over low-medium heat. Add the flour and mix. Dice potatoes 3/4' Add ...