Fennel and Leek Soup with Gruyère Croutons Recipe | Sur La Table (2024)

FAQs

Should leeks be sauteed before adding to soup? ›

Sautéing leeks before adding them to the soup can enhance their flavor and bring out their sweetness. Heat some oil or butter in a pan, then add the sliced leeks. Cook them over medium heat until they become soft and slightly caramelized. This step adds depth of flavor to your soup.

Although leeks are known for its powerful taste, your potato and leek soup can occasionally come out bland. The reasons are usually two: you didn't season your soup at all, worrying it might be too salty because of the leeks; or you added to much water for the stock.

Why is my potato leek soup gummy? Potatoes should be diced in similar size so they cook evenly, but don't drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.

Leeks are also a good source of folate, a B-vitamin that's essential for cell growth and development. In addition to vitamins and minerals, leeks are also high in fibre. This can help to keep your digestive system healthy and may reduce the risk of constipation, heart disease, and certain types of cancer.

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.

First, the starch in the potatoes will help thicken it. I also whisk together some flour and milk and add it to the soup to give it some body.

Add the leeks to the pot, lowering the heat if necessary and saute for 10-15 minutes , or until soft and translucent. Be careful not to burn the leeks, as they will impart a bitter taste to the soup. The excess liquid from cleaning the leeks should help prevent any burning.

How does Gordon Ramsay cook leeks? ›

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

Bring a pot of water to a boil, add the potatoes, and cook for 5-10 minutes until partially tender. Drain and then add them to your simmering soup for finishing. 3. Roasting: For a richer flavor and slightly crispy texture, try roasting the potatoes before adding them to the soup.

It turns out, then, that contrary to internet opinion, it is possible to redeem your potato leek soup if somehow it becomes gluey. Ladle some into a freezer bag, freeze it flat, thaw it, and pour off the water.

In addition to potatoes, you can use other starchy vegetables like carrots or parsnips to absorb excess salt. Dairy products like milk, cream, yogurt, or sour cream can help balance out the saltiness of a soup or stew.

Place the leeks in a stockpot with the wine, thyme, peppercorns, salt and 7 cups of water. Bring the liquid to a boil over high heat, reduce the heat and simmer, partially covered, for 25 minutes. Remove from the heat and let the broth stand 10 minutes.

You'll be using the white and light green parts only. Can I use the green part of leeks in soup? The darker green parts of leeks are bitter and have a tougher texture. They are edible, but we're only using the tender and mild portion of the stalk for this recipe.

We are asked all the time; can I do anything with leek tops? Yes! Make some homemade vegetable broth! It is so easy to make and far superior tasting to anything you can buy.

Never discard your dark green leek tops. They are equally as cookable as the rest, and in most cases can be included alongside the tender base. But should you find yourself with some leftover tops, here is humble and comforting recipe.