Best Italian Leek Soup Recipes

Leek and Swiss Chard Soup Italian - Zuppa Di Porri E Bietole image

Provided by Busters friend

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
1 tablespoon olive oil
2 leeks, white and light green parts, cut into 1/2-inch slices
8 ounces swiss chard, cut into 1-inch pieces
6 cups stock (vegetable & chicken fine)
1/2 cup arborio rice
salt, to taste
pepper, to taste
1/4 cup parmesan cheese, grated

Steps:

In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
Add the Swiss chard and stock and bring to a simmer.
Cook until the chard wilts, about 10 minutes.
Add the rice, salt, and pepper.
Cover and cook over low heat about 20 minutes until the rice is cooked.
Stir in cheese and serve.

Nutrition Facts : Calories 235.2, Fat 11.3, SaturatedFat 5.3, Cholesterol 20.8, Sodium 227.3, Carbohydrate 28.5, Fiber 2.4, Sugar 2.4, Protein 5.8

ITALIAN LEEK AND STILTON SOUP image

Yield 4-5 large bowls

Number Of Ingredients 9

3 large leaks
3-4 large russet baking potatoes
100 grams stilton blue cheese
6 slices Panchetta bacon
8-10 oyster mushrooms
1 carton chicken stock
black pepper
butter
Heavy cream

Steps:

Saute the whites of 3 large leaks in a bit of butter,and black pepper. When soft, deglaze with a carton of 5chicken stock. Add diced potatoes and let it simmer. In a side pan cook some Panchetta bacon and chopped oyster mushrooms together. After the potatoes are soft add 100 grams of stilton blue cheese and give the whole thing a quick go with the hand mixer so it is mostly blended but still a bit chunky. Add 1/2 liter of heavy cream, panchetta and the mushrooms. Let it simmer for an hour or so. May be reheated easily. Do not add any salt. The oyster mushrooms, bacon, cheese and stock are all salty by them selves. For a deeper flavour and colour add a can of dark beer near the end of the process.

Italian Leek Soup image

Provided by Cheryl Howard @Cheryl_Howard

Number Of Ingredients 5

1.8 ounce(s) package leek soup mix
16 ounce(s) reduced fat kielbasa
2 can(s) 16 oz. cannellini beans, rinsed
6-12 ounce(s) swiss chard or spinach
6 cup(s) water

Steps:

Mix soup mix with 6 cups water in slow cooker. Add kielbasa and beans. Cover and cook on low 2-9 hrs.
Remove kielbasa with tongs to cut in slices. Stir kielbasa and spinach into slow cooker. Cover and cook 10 minutes.
Serve with grated parmesan cheese.