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leeks Archives - CIA Foodies Experience the World of Food with the Culinary Institute of America Tue, 30 Jun 2026 15:54:12 +0000 en-US hourly 1 https://www.ciafoodies.com/wp-content/uploads/2022/06/cropped-favicon-fire-white-32x32.png leeks Archives - CIA Foodies 32 32 Cream of Broccoli Soup https://www.ciafoodies.com/cream-of-broccoli-soup/ Thu, 21 Jun 2018 17:57:59 +0000 https://www.ciafoodies.com/?p=6201 Makes 8 servings

The post Cream of Broccoli Soup appeared first on CIA Foodies.

]]> Makes 8 servings

Ingredients

  • 2 lb broccoli, separated into stems and florets, stems peeled
  • 1/4 cup olive oil
  • 1 medium yellow onion, chopped
  • 1 leek, white and light green parts, chopped
  • 1 celery stalk, chopped
  • 1/4 cup all-purpose flour
  • 6 cups vegetable stock or chicken broth
  • 1/2 cup heavy cream, warm
  • 1 teaspoon fresh lemon juice
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed

Directions

  1. Reserve 1 cup of the nicest-looking small broccoli florets for garnish. Coarsely chop the remaining broccoli florets and stems.

  2. Heat the oil in a soup pot over medium heat. Add the onion, leek, celery, and chopped broccoli and cook, stirring frequently, until the onion is translucent, 6 to 8 minutes.

  3. Add the flour and cook to make a blond roux, stirring frequently with a wooden spoon until the flour is well-coated and the mixture is lightly golden, about 5 minutes. Gradually add the stock or broth to the pot, whisking well to work out any lumps.  Bring the soup to a simmer and cook until flavorful and thickened, about 45 minutes, stirring frequently and skimming as necessary.

  4. Meanwhile, bring a large pot of water to a boil. Prepare a large bowl of ice water. Add the reserved broccoli florets to the boiling water and cook just until tender, 3 to 4 minutes. Using a slotted spoon, remove the florets from the pot and plunge them into the bowl of ice water. When cool, drain and reserve.

  5. Strain the soup and reserve both the solids and the stock or broth. Purée the solids in a blender or food processor, adding broth as needed to facilitate puréeing. Combine the purée with enough of the reserved broth to achieve the consistency of heavy cream. Strain the soup through a fine mesh sieve, if desired.

  6. Return the soup to the pot and bring to a simmer over medium heat. Remove the soup from the heat and stir in the cream and lemon juice. Season with salt and pepper.

  7. Serve immediately, garnished with the reserved florets.

The post Cream of Broccoli Soup appeared first on CIA Foodies.

]]> Cream of Mushroom Soup https://www.ciafoodies.com/cream-of-mushroom-soup/ Mon, 20 Apr 2020 18:58:14 +0000 https://www.ciafoodies.com/?p=135334 Makes 8 servings More “exotic” varieties of mushrooms, such as cremini and oyster, work well in this soup, as do regular white mushrooms. Use a combination or a single variety, depending on your taste and what’s available. You may also opt to season the soup with a touch of sherry […]

The post Cream of Mushroom Soup appeared first on CIA Foodies.

]]> Makes 8 servings

More “exotic” varieties of mushrooms, such as cremini and oyster, work well in this soup, as do regular white mushrooms. Use a combination or a single variety, depending on your taste and what’s available. You may also opt to season the soup with a touch of sherry instead of the lemon juice.

Ingredients

  • 7 tablespoons butter
  • 8 cups chopped mushrooms (about 1 1/4 pounds)
  • 2/3 cup finely chopped celery
  • 1 1/4 cups thinly sliced leek (white part only)
  • 1/2 cup all-purpose flour
  • 5 cups Chicken Broth
  • 1 fresh thyme sprig
  • 1 cup sliced mushrooms
  • 1 1/2 cups heavy cream, heated
  • Fresh lemon juice, to taste
  • Kosher salt, to taste
  • Freshly ground white or black pepper, to taste

Directions

  1. Melt 6 tablespoons of the butter in a soup pot over medium heat. Add the chopped mushrooms, celery, and leek. Cook, stirring frequently, until softened, 6 to 8 minutes.
  2. Add the flour and cook, stirring constantly, for 3 to 4 minutes.
  3. Whisk in the broth gradually. Add the thyme sprig, bring to a simmer, and cook for 30 minutes.
  4. Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and sauté until cooked through, about 5 minutes. Remove from the heat and reserve.
  5. Remove and discard the thyme. Purée the soup, then strain through cheesecloth or a fine sieve. Return the soup to the soup pot and place over low heat. Add the heavy cream and season to taste with the lemon juice, salt, and pepper. Heat the soup, but do not boil.
  6. Serve in heated bowls, garnished with the reserved cooked mushrooms.

The post Cream of Mushroom Soup appeared first on CIA Foodies.

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