Leek soup: recipes

A common feature of all members of the onion family in the pungent smell and pungent taste. Numerous representatives of this species are widely used in various cuisines of the world. The famous French onion soup is a hallmark of many restaurants in Paris. It’s far to go there, but nothing prevents you from mastering several recipes at home and significantly diversifying the familiar menu.

Description and properties of leeks

As a garden culture, it was cultivated in ancient Rome, it was very appreciated for its rich vitamin composition. The birthplace of the plant is considered to be Front Asia. From there, he went to the Mediterranean, spreading to the Middle Ages throughout Europe. Now it is grown on an industrial scale, especially large plantations are located in France. Plump onion stems with a cut green part are constantly laid out on store shelves. It is not eaten, therefore it is removed after harvesting.

The leek looks like an onion in the growth stage, when the turnip itself has not yet formed, but at the roots a thickening has already appeared. Flat leaves of deep green color grow up to 1.5 meters. They are not eaten, because the leaves are very hard even after heat treatment. They found a completely different application. The green part is included in the so-called garni bouquets, which includes a set of greens: bay leaves, basil, parsley and other aromatic herbs. The peculiarity of its application is that when cooking, it is simply dipped in a saucepan or stewpan and removed shortly before being ready, giving up its taste and aroma.

Leeks are two-year-old plants; seeds are formed in the second year. A long white false bulb is used as food, reaching 10-12 cm. With a diameter of 2-8 cm. For a delicate silver shade it is called pearl. There are 3 varieties: summer, autumn and winter. The collection dates are in late April-early May and for the period from September to December. In compliance with agricultural technology gives a plentiful harvest, prefers loamy soils, has a rich sweet taste. It is used in vegetable mixes, soups, main dishes.

Many leek varieties and hybrids have been bred. The most popular are:

• Goliath;
• White Fang;
• Elephant;
• Winner;
• Alligator;
• Autumn giant.

Structure

In a small stem of leek is a wealth of vitamins and minerals. It contains:

• biotin;
• riboflavin;
• thiamine;
• carotene;
• vitamins C, A, E, B;
• essential oils;
• sulfur;
• magnesium;
• phosphorus;
• iron;
• potassium;
• calcium;
• volatile production.

Interesting: during storage of leek, the content of vitamin C in its stems increases by 1.5 times.

Beneficial features

Regular consumption of leek accelerates fat burning, which is very much appreciated in dietetics. It must be included in weight loss programs. The plant is recommended for often sick people with reduced immunity. Onions with a delicate spicy taste do not irritate the receptors; they are well tolerated even by those who cannot eat onions due to disturbances in the digestive system or injuries of the oral mucosa. Leek helps:

• remove excess fluid from the body;
• to stabilize pressure;
• make up for the deficiency of vitamins and minerals;
• stimulate brain activity;
• stabilize the functioning of the nervous and digestive systems;
• support the heart muscle;
• increase hemoglobin level;
• strengthen the walls of blood vessels and maintain their elasticity;
• accelerate metabolism and regeneration;
• remove toxins and toxins;
• relieve vascular spasms;
• reduce the risk of stroke.

Leek perfectly improves tone, restores the body after mental and physical overstrain.Based on this type of onion, drugs have been developed that are prescribed for obesity, rheumatism, sclerosis, gout, problems with blood vessels and joints.

There is fresh leek, a bite with a slice of bread is possible. It does not burn the tongue like a bulb, but it is much tastier to cook a nutritious vitamin soup.

Delicious Leek Recipes

This vegetable stimulates appetite, promotes the production of gastric juice and has healing properties. It is recommended for a number of diets, ranging from weight control to cleansing the liver and supporting the immune system. Culinary specialists came up with some simple, very tasty leek-based soups, and they are so different in taste that you can make a whole menu of first courses for a week, never having to repeat it.

Classic french onion soup
For cooking you will need:

• 2 types of onions, red and leek;
• cream;
• allspice and black pepper;
• a few pieces of bacon;
• cheese;
• 2 slices of dried white bread;
• olive oil;
• salt.

The cooking technology is very simple. Chopped onion in slices on a mixture of melted lard from bacon and olive oil. Transfer to a stewpan, add 1 cup of water and simmer for another 30 minutes. Then pour into a ceramic pot, add salt and spices. Cover the neck with a slice of bread, poured with cream, spread the fried cracklings on it, season with pepper, sprinkle with grated cheese.

Put the pot in a preheated oven for 10 minutes. It will turn out a delicious first course and a wonderful addition in the form of baked bread.

Legends claim that the recipe was invented by Louis XV, who spent the night in a hunting lodge after an unsuccessful hunt. It is unlikely that one can now find out the truth about the origin of the recipe, but among those who tried the "royal soup", he firmly entered the list of favorite dishes.

Chicken Broth Soup
Elementary cooking, does not require frying or complex combinations. Diced leeks, purple onions, potatoes, carrots, chicken wings are laid out in layers in a pan. Season with black and white pepper, salt, bay leaf. Coarsely chopped garlic is added last.

Pour water and put on a slow fire for 40 minutes. You need to languish under the lid. If there is an opening for the removal of steam, then it closes tightly. Otherwise, the lid needs to be slightly opened so as not to flood the plate. In the dietary version, chicken wings do not need to be added. They are replaced by 1 tbsp. a spoonful of olive oil.

Creamy soup
Leek, thanks to its mild piquant taste, goes well with dairy products. In the recipe, the base remains onion, cut into rings. To it is added half the bulb. The mixture is passaged in butter until golden brown.

Then it was time to add the sifted flour, add 430 ml of milk and chicken stock, stir thoroughly. Leave the pan over low heat until vegetables are cooked. Adds spices and salt before shutting down. Pour 1 teaspoon of cream into each serving and sprinkle with finely chopped parsley.

Leek and Cream Cheese
In this soup 2 classic ingredients are combined, perfectly combined with each other. You will also need potatoes, onions, butter, pepper, salt and several sprigs of coriander.

The vegetables are cut into cubes, laid out on the bottom of the pan in hot oil, passaged. Then 750 ml of boiling water is added, the processed cheese is laid out, the soup is stirred until the cheese is completely dissolved. If you wish, you can turn it into cream puree by whipping through a blender.

Also worth preparing:

• onion soup Vischisois;
• vegetable soup with chicken breast;
• hearty soup with baked rice.

This is exactly the menu for the week, where the basis of soups will be leeks. Bon Appetit!

Video: leek and potato puree soup