Wednesday, May 31, 2017

Leek Mustard Bacon Soup


How can it be almost June here on the East Coast and the weather showing us no summer love by insisting on remaining cold and rainy? 

It's soup weather, I tell ya. I was going to save this recipe for a fall post but my feet are cold today and I wish I still had some waiting for me in the fridge today.



This flavor-packed recipe is sure to warm the cockles of your heart and hands (what are cockles anyway?) It is sure to take the edge of this early summer chill in the air. 

The soup is very easy to make. Omit the bacon for a vegetarian version. Lighten up the cream with a lower fat version or Half and Half. 



Make sure you clean the leeks carefully. Beware that pockets of dirt can hide in the cracks. This soup is very thick, almost the consistency of oatmeal. The recipe serves four but can easily be stretched to six people if eaten as a snack or served with a side salad. 


Leek Mustard Bacon Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: Serves 4
Ingredients:
  • 2 leeks
  • 3 +1/2  tablespoons butter
  • 4 strips thick cut bacon
  • 3 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • 4 cups vegetable broth
  • 2 tablespoons medium spicy mustard
  • Salt and freshly ground pepper to taste.

Directions:
  • Clean and trim the leeks and cut into rings. Set some rings aside for garnish, if you like
  • Cut the bacon into small pieces and place in a skillet.
  • Add the chopped leeks and fry for about 5 minutes.
  • Melt the butter in a large saucepan. Add the flour to the butter and stir to combine. 
  • Slowly add the cream and then the vegetable broth while stirring constantly. 
  • Bring the mixture to a boil. Turn the heat down to low and simmer for 10 minutes. 
  • Add the leek and bacon mixture to the hot liquid (reserve some of the bacon for additional garnish if you wish) and simmer for an additional 10 minutes. 
  • Use a hand blender to puree the mixture. Alternatively, transfer the mixture to a food processor or blender to puree and then transfer back to the pot. 
  • Stir in the mustard and season with the salt and freshly ground pepper to taste. 
  • Remove from heat, divide among 4 bowls, garnish and serve. 

2 comments:

  1. Would it matter if I used chicken stock instead of vegetable, or does the veggie add a bit of freshness and keep this from getting too heavy?

    ReplyDelete
    Replies
    1. Chicken stock would be fine. Especially if you have some in the fridge you need to use up.

      Delete

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