leek recipes

Chicken Stock

chicken

onion,

carrots,

celery,

leek, white part only, cut in 1/2 lengthwise

thyme

parsley

bay leaves

peppercorns

garlic, peeled

water

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Outstanding recipe from Alton. The keys to this recipe are to use the good water, lots of gelatinous bones, and enough vegetables to not overwhelm. As to the other reviewers who scoff at Alton’s food safety recommendations, I must urge you not to listen. You cannot safely cool stock that has been boiling on the counter or in the refrigerator. I’m a restaurant manager who’s required to be ServSafe certified and I can tell you that both of these methods are dangerous. Once the stock drops below 135 degrees Fahrenheit, you have four hours to get it below 41 degrees Fahrenheit or it is not safe. If you leave it on the counter, it’ll drop to 75 in about six hours. If you put it in the refrigerator, the internal temp will still be above 75 in 4 hours. This is not safe. Trust me when I say to follow the food safety instructions. Break down your stock into small containers (preferably metal ones) and get them on ice. 

The stock takes several hours of cooking. The flavor from vegetables and aroma from spices dissipates. I would recommend to hold off these ingredients till last two hours of cooking.

Very solid recipe. Good science and good flavor. Be aware, first time stock makers, when done, this stock will NOT taste like soup, bouillon, store bought stock or broth (even low-sodium), as there is NO salt in this recipe. When you use it for a recipe, add salt and the flavors will explode. <br />

I made this just as described, and it is the best, most flavorful stock I've ever used.  Thanks Alton!

Michael Ruhlman, in his book Ratio, recommends a ratio of 3:2 water to bones for stock making. One gallon of water weighs 8.3 lbs. thus for each gallon of H20 you would need 5.5 lbs. of bones. This ratio is consistent with the one recommend by the CIA. This ratio probably seems extreme to most home cooks; it certainly was developed from the point of view of the professional kitchen with an ample supply of bones to throw in the pot.
For the mirepox he calls for a 5:1 ratio of water:vegetables (and mirepox is normally 2:1:1 onions:carrots:celery so this means 1.6 lbs of mirepox for each gallon of water. The CIA ratio for mirepox is a little lighter than Ruhlman's, calling for about half the amount.

He also notes that the finished volume of stock starting with 1 gallon of water would be 0.8 gallons.

AB's Recipe is about 4:1 water to bones ratio.  (2 gal =16.6lbs to 4 lbs bones  Ive made and it is very WEAK.

The other thing to do with chicken stock is to can it.  Remove the solid bits and strain into a pot or two.  Bring those pots to a boil, prepare your pint mason jars, fill them with the boiled stock, and put them in your pressure canner (25 minutes at 15 psi).  No bacteria and the canned stock will keep for 12 to 18 months (mine never does, I use it all within six months).<br />

The best. This is my go to recipe for stock. Please note this is stock not soup. It is used as the base for your soups.  Use common sense when adding the water. covering while cooking does not allow the flavor to concentrate. End product makes the best chicken veggie soup ever. Thanks AB.

Another excellent recipe by Alton Brown.  This was my second time making stock and I deferred to Mr. Bown's expertise.  I did not follow the step of cooling my pot in ice water in a cooler, simply because it was prohibitive for our kitchen - instead, I placed the stock outside on a step for a chilly 45 degree evening.  I realize this wasn't ideal, and would have rather follow Mr. Brown's steps.  However, the stock was incredibly rich and deep, and a welcome accompaniment in soup and sauces.  I will follow this recipe in the future.  Four stars, just for the awkward step of "shocking" the stock.

This recipe is great, but I had better results by cooking it for almost a full day with low heat and hardly allowed it to bubble.  It makes for the clearest stock possible.  I also added a very small amount of olive oil to the bottom of the pot then browned the carcasses for about 10 minutes to break down the meat left on the bone and to get the bones to sweat their delicious nutrition before adding the veggies and water.  Last thing, I always save my vegetable scraps and chicken bones from meals.  We tend to cut the meat off the bones instead of eating chicken with our fingers knowing we're gonna repurpose them for stocks.  Our vegetables vary in our stocks because of this method, but we're sure to add carrots and onions if we don't have enough of those as they're imperative to the flavor of this stock.  Mushrooms are definitely good in this recipe as well for their earthiness.

I make this stock almost exactly as described every Saturday and make a large batch of soup that I take to work all week long. I get a rotisserie chicken for lunch while doing my grocery shopping and use the remains for this. The only difference in my recipe is I add the zest and juice of one lemon and a large hand of ginger. I add some parsley, sage, rosemary and thyme (sing if you want) and some crushed red pepper. I think the common mistakes from reading the reviews for bland stock is that this stock is meant to simmer all day UNcovered. Only add water to keep everything underwater. When the stock is done, I strain to either a large pot or my crock pot, whichever is handy at the time. I add a green (chard, kale, collards--whatever looks good at the store), leeks and tomatoes. Adjust the seasoning and viola! Adding some rice wine vinegar helps bring up the pep as well. Happy souping!

https://www.foodnetwork.com/videos/alton-browns-chicken-stock-0239176

Alton Brown's Chicken Stock makes the perfect base for a variety of dishes.

Alton Brown's Chicken Stock

Roasted Acorn Squash and Garlic Mash

acorn squash,

garlic, wrapped

leek, diced (white and pale green parts only)

Gala apple,

Salt

thyme leaves

Marcela Valladolid's Roasted Acorn Squash and Garlic Mash from Great Side Dishes as seen on Food Network's Mexican Made Easy

Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.

Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.

Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.

Delicious!!! Melt in your mouth good. I served mine a little differently though. I served a pork chop on top of just the squash mash, and then I added the apples and leeks on top of the chop as a tasty garnish. I cut back on the butter in the mash by half, like other people mentioned. But I added about a 1/2 tbsp of maple syrup to the apples/leeks as I was sautéing them. It was such a yummy fall dinner. My husband thought it was restaurant grade!

Just ridiculously good!  Officially added to my go-to recipes.  Next time I'll try the suggested addition of crumbled bacon.

I was looking for an alternative to mashed potatoes.  This recipe hit the mark.  It was simple and delicious, and even those who thought they didn’t like squash loved it...next time my own twist will to add crumbled bacon either to the topping or to the mash...or both!

I am going to make for Thanksgiving.   The reviews confirmed what I was thinking when watching the video - too much butter!!!  Otherwise, looks simple to make and delicious.   Four stars just because I haven’t made it yet.

Great taste and super easy to make.  This will be a staple side dish for years to come.  Paired this with Beef Stew but next time will make as a side dish with turkey as the thyme seasoning gave it a 'Thanksgiving' flavor

Excellent dish!  I cut down the butter to 2Tbsp.  One to mash the acorn and one to saute the apples and it was delicious.

This will be a regular side dish.  So tasty!

This is delicious...my vegetable-skeptic husband was amazed, and I was too. I'm giving it 4 stars only because the amount of butter made this dish a little too rich for my tastes. Next time, I'll cut the butter and it should be perfect!

Very delicious, didn't have leeks so i used shallots, and used granny smith apple instead, with a little bit of sugar, really good and easy!  Will keep this recipe on hand for sure!

I made this without the apple/leek topping... super simple recipe! And my veggie-hating boyfriend actually liked it. I grew up eating plain baked acorn squash with butter, so this was a great way for me to learn to prepare it differently.

https://www.foodnetwork.com/videos/acorn-squash-and-garlic-mash-0166282

Roasted acorn squash and garlic with apple and leek: a great anytime side.

Acorn Squash and Garlic Mash

Chicken Broth

chicken,

carrots, quartered,

leek, dark tops only

parsnip,

black peppercorns

bay leaf

Food Network Kitchen’s Chicken Broth for for the Soup for the Soul episode of How to Boil Water, as seen on Food Network.

Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.

Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.

Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

If you have a deep freezer you can use a 2 liter bottle. just leave 2 inches of space in the top for the freezing. also you can put the stock into ice trays and freeze then transfer to zip lock bags and use how many cubes you need at a time.

I already had a chicken carcass from another meal and didn't feel like making chicken soup.  Had the idea to make broth for future cooking so I looked up this recipe.  I didn't have turnips to use but everything else was "on hand" and it was refreshing to have something to use the tops of the leeks for instead of just throwing them out.

the recipe came out perfect...a little difficult to keep it from a rolling boil, but it worked!

Wow, I was not expecting too much but this will be my new go-to for chicken!  The chicken was soft and juicy and easy to remove from the bone.  I am going to make a double batch of this once a week because the chicken can be used in anything. Salads, soups, enchiladas, etc.  Wondering how well it will freeze.  HAve not used the broth yet but it looks and smells rich.  I did add a teaspoon of kosher salt, and next time might add two.  But I prefer my food a bit saltier.

First time making chicken broth homemade and it came out fantastic. I didn't know how simple it would be! I froze a few portions in soup containers. And I used one the next day to make Ina Garten's recipe for Coq Au Vin. YUM-MY. 

I'm sure this homemade chicken stock had a lot to do with it. Thanks for the recipe!

Perfect....I freeze the broth in small containers for my spanish rice, It's great and sooo tasty...I don't have to add salt!

I like to make homemade broth than cubes.  Very good.

This was fast, easy and delicious. Comfort food at it's best!

Mushroom Cream Sauce

unsalted butter

garlic cloves, finely minced

sage leaves, chopped

Salt and pepper,

portobello mushrooms, sliced

heavy cream

leek, roughly chopped

Tyler Florence's Mushroom Cream Sauce for Ravioli Done Right as seen on Food Network's Food 911

Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli. 

I added some brandy and it added a touch of goodness

Easy, fast, and delicious.  I did add a teaspoon of flour which i stirred in during the last minute or two of sauteeing the mushrooms.  I also used half and half instead of cream which worked fine.  I tossed it with some store bought ravioli and topped with Parmesan.  I'll definitely be using this recipe again!

Made this sauce to go with the Chicken Marsala Ravioli I made.  I used a little regular yellow onion because I don't tend to keep leeks on hand.  I also added about 1/4 cup of fresh grated Parmesan cheese.  I think it gave the sauce a really good flavor.  We'll be making this sauce and ravioli again and again.

Fabulously delicious... it’s my go-to mushroom sauce. It worked well with boneless ribeye pork chops. 

Delicious ! Tyler never let's me down!!!! I use this sauce over Tyler's meatloaf recipe and it was outstanding!   Yummers!

Quite yummy.  I added a teaspoon of cornstarch to thicken and started cooking the leeks before adding the cream.  Added about 1/4 cup of grated parmesan too.
I also swirled in some sliced prosciutto for a little extra something - served with the mushroom ravioli from Trader Joes.
I have a bit extra and am excited to try on something else.  Quite a versatile sauce, would be great on steak too.

What an excellent sauce! I added a few things to it and changed a few things around (almost doubling: no sage leaves so I used 1.5 tsp of ground sage &amp; 1 bay leaf. I used 1 can of sliced mushrooms (6 oz, 1 pint of heavy cream, 4 cloves of garlic, 1/2 leek and 1/2 cup of chopped onions. Took pan off stove and added some corn starch to thicken quicker. Came out perfectly! Seasoned with salt and pepper. I can't wait to put this on top of steaks, london broil, chicken breast, etc. This time I put it over fresh pasta. 

I served this tonight with some potato gnocchi for my family.  it was perfect!  not too heavy, and complemented the gnocchi very well.  super easy recipe.  thanks!

I too, thought it was a bit watery, but that's easy to fix with reducing the sauce or adding some flour. Overall it was very tasty. I used cremini mushrooms which are just baby portabello's and loved the taste of the leek. You might want to double the recipe if you have more than three people to feed.

This sauce is so easy to make, taste great too!

Chicken Pot Pie with Mashed Potatoes

Yukon gold potatoes, diced

onions, diced

leeks, diced

carrot, diced

garlic

white wine

milk

all-purpose flour

salt and black pepper

chicken breasts

vegetable oil

Italian parsley leaves

chicken bones,

carrots, chopped

onions, chopped

leek,

Italian parsley

garlic,

In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side. 

For the topping: Put the potatoes in a large pot and cover with water, season with salt. 

Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste. 

To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.

Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month. 

I have made traditional chicken pot pie many times over the years but I absolutely loved Rachel's use of seasoned mashed potatoes as a topping instead of pie crust. Wonderful and tasty!

I made this with my Thanksgiving leftovers and it was good.  I wish I would have seasoned the mashed potatoes more but it was really good.

This was the most tasteless and boring recipe I've ever made in my 57 years of cooking! It was so bland and beige even my husband who has never said an unkind word about my cooking applauded when I threw out what was left over. I added some peas for color, but that didn't even help.Yuck!

It turned out amazing. I used boneless, skinless chicken thighs which added flavor.

My FIRST time making pot pie and it was DELICIOUS.  I added itmes like corn and peas along with the carrots and some additional chicken.  I believe because of this it seemed to dry so doubled the milk -flour mixture.  Fresh thyme is essential in this recipe.  I used a 9 x 13 baking dish.  Also used WHITE potatos and vegetable broth instead of stock.  Family loved it.  Only thing I desagree with is 20 minute prep time...impossible!

This is truly a comfort dish.  I made a few minor changes, although I'm sure the recipe could stand alone without any alteration.  I added a cup of peas to the filling and used 2 cups of chicken broth rather than using the 1/2 cup of white wine and 1 1/2 cups of broth per the recipe.  This is a wonderful way to provide a one-dish supper and was very easy to prepare.  I did streamline it a little more by using canned chicken broth and pre-roasted chicken which made it a snap to make.  I also got 9 pot pies rather than the 6 servings. Loved it!

I made this last night for my family and it was fantastic!  We loved it so much that we are fighting over the last pot pie.   I did add some corn, broccoli, and mushrooms to the mix 9about 1 cup each) and used boneless skinless thighs instead of breasts, oh and low sodium chicken broth from the store.  Other than that I followed the recipe noted here.  I plan to make a bunch of these in travel friendly ramekns so I can have this for lunch at work on a regular basis.

I didn't have leeks, used a little less onion and added fresh green beans.  Also, no wine in the house, so I added chicken broth.  Turned out very yummy!

Very good!  I thinned the sauce with chicken stock a bit as it was too thick for me.....used store bought crust as it was in my fridge and didn't have the time to make it from scratch.....and, I used boxed stock.  After all that it was still delicious!  I loved the mashed potatoes on the top - a great twist to an American Classic dinner :-)

Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.

Blt And P (Bacon, Leek, Tomato And Potato) Soup

Extra-virgin olive oil, for drizzling

celery

carrots

Salt and pepper

starchy potatoes,

chicken stock

(15-ounce) can petite diced tomatoes, drained

flat-leaf parsley, finely chopped

Crusty bread,

BLT and P (Bacon, Leek, Tomato and Potato) Soup

Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes. 

Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips. 

Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.

THis dish is AMAZING, I also added some garlic finely chopped and onions omgoodness umm umm good with some artisan crusty bread. Even better the next day and the day after that. Lol 

My wife and I loved this recipe after I went through some of the reviews and revamped it. One thing I wish I did was remove the bacon and add it back after it was done cooking. I didn't decide to add the half/half until after I tried it by the recipe. It was a cold day, and had it been a chill spring eve, I'd of probably left it on the lighter side. I was thinking of perhaps adding black beans to it the next go around so we can use the bacon as a garnish. This is one I'm definitely going to play around with. Thanks Racheal!

I found this recipe to be very bland.  It was pretty healthy with all the veggies, and definitely made more like 6-8 servings instead of 4....but overall, I was disappointed.  I had higher expectations unfortunately.  Sorry, Rachael.  This is likely not a keeper for me. :/ 

This soup was amazing!!!  So amazing that my children always request it. I leave out the tomatoes because the kids dont care for cooked tomatoes. I also add a couple extra Potatoes and use a pound of bacon instead. They love it!

I just finished making this soup and it is delicious!  I had to omit the leeks cuz my pathmark didnt have any BUT I added some stuff due to other reviews and the lack of flavor in the recipe.  I added 3 cloves of garlic, half an onion, some green onion and a pinch of red pepper flakes.  Plus fresh basil on the tomatoes before adding plus lemon zest and juice .  Also, for the BIG finish....I added fat free half and half because my family likes "creamier" soup.  It is now bursting with flavor, however I am very surprised that Rachael , who is my Cooking SuperHero, didnt add some of the extras I added for flavor to her recipe.  I would probably make it again, but my version, not hers, plus try the leeks in it.  RR has a roasted tomato/red onion recipe in one of her cookbooks that is absolutely the best soup I have ever made or eaten.  I make a double batch and it is gone that night.  My kids love it!!  This recipe, however, doesnt compare.  Guess she cant win them all.     


Best tasting soup I've ever made! Kids and hubby loved it so much they beg for it now! I love the thin potato chip slices; first it makes the soup cook quicker and secondly it gives more body to the liquid. Takes lots of time chopping veggies (I always have to double recipes for my family, but it is well worth it! Thanks, Rachael for a keeper recipe!!!

Made this recipe this afternoon and changed nothing other than cubing the veggies and using 1/2 lb. of bacon.  I didn't need it to cook in 30 minutes.  This is surprisingly flavorful.  I don't like 'brothy' soups so much so I scooped out about 6 cups of the veggies and broth and pureed it in the blender.  I returned it to the pot and was very pleased with the thicker consistency. Husband loved it too!  Remember to remove the bacon after cooking and add at the end!!!

I loved it. Would definitely make this again.

This soup is absolutely delicious.  One of my all time favorites. I have served it several times and each time my guests loved it and asked for the recipe!  Being a southern cook, there is no greater compliment than that!   My only concern was the amount of bacon fat that remained in the soup but solved that after chilling the soup, just removed the fat from the top of the container and heated it again.  

I wasn't sure that I would like this soup but the whole family enjoyed it, which is unusual. I left the skin on the potatos. My kids and husband are picky about vegtables but we all loved the rustic taste. I think it could use a little bit more bacon but definately worth doing over again. 

Shrimp Bisque

shrimp,

seafood stock

olive oil

garlic (3 cloves)

cayenne pepper

Cognac

dry sherry

half-and-half

tomato paste

salt

black pepper

SHRIMP BISQUEIna GartenBarefoot Contessa/Breakfast, Lunch, and DinnerFood NetworkLarge Shrimp, Seafood Stock, Olive Oil, Leeks, Garlic, Cayenne Pepper, Cognac or Brandy, DrySherry, Unsalted Butter, AllpurposeFlour, HalfandHalf, Tomato Paste, Kosher Salt, Pepper

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;

Amazing. I would double the stock and use 2 boxes (8 cups) of seafood stock versus just one box (4 cups). This allows you to reduce the broth down longer with the shells. It will still reduce down to 3 3/4 cups as recipe states but the stock will be much richer versus having to add water and diluting the stock flavor. To take this soup from very good to amazing try and find or order online: More Than Gourmet Classic Seafood Stock Glace des fruits de mere gold 1.5 oz.($5.95) Add this to the stock and shells (no additional liquid needed) and WOW! This is easy and truly better than most restaurants. I also pureed it to a smooth velvet texture in my blender. Did not like the look or texture of the way Ina suggested.

Fantastic recipe! We have served this four times (2 Christmas Dinners and 2 New Year's Eve Dinners to over 25 different people). Home Run every time! Used Ina's Seafood stock recipe and subbed crab for the shrimp. Also, only puréed 1/2 of the crab with the leeks, then added the remainder of the crab at the end. Subbed Old Bay for the salt. Thank you, Ina!

Though easy it does take some time to prepare and uses several pots/utensils in the process to clean up. For that reason I always double the batch and freeze the remainder so it's ready for another quick and delicious meal later on. Just remember to stir often when reheating to prevent curdling. For an even more elegant presentation and to give it a bit more substance when it's the main course I float a couple crab or lobster stuffed ravioli (in freezer section of grocery) on top with a sprinkling of parsley. It's a wonderful recipe Ina, thanks again!

Really fantastic. If you don't have seafood stock but do have a good chicken stock, simmering the shells in it really changes the flavor and does the trick. I added a lobster tail to this recipe and used its shell in the stock, as well. <div><br /></div><div>The only real modification I made was adding the tomato paste in at the beginning with the leeks - I think it helps to cook down the paste a bit, since that flavor can be a little harsh. Other than that + adding a the lobster, made it just as-is. Perfect for a rainy, cold day in February. Enjoy!</div>

Easy and excellent.  No ingredients not in my pantry/freezer.  Will make this over and over. Very satisfying on a cold night with some wine and crusty bread.

I never have leeks on hand but sometimes it's necessary to go get the stuff to make a great recipe! The sherry makes it.

What can I say!!   Have been cooking for 45 years and this is the Best shrimp bisque I have ever had!,,,!,,,!!!!

If you like shrimp and you like bisque, this recipe is knock-you-silly good. I recommend waiting for smaller-sized shrimp to go on sale before you make this. And a 35-60 count, b/c tje shrimp doesn't have to be pretty in this dish since it's gonna get grinded.

Just made this.  PHENOMENAL! I didn't have (and can never find) seafood stock, so I just boiled the shrimp shells in water and threw in a carrot, 2 celery stalks, some whole peppercorns and some bay leafs.  It made a great shrimp stock.  I personally didn't add all the shrimp stock back into the soup.  I only used a little over 2 cups and stopped because I liked the texture.  I coarsely pureed the shrimp as I didn't want a perfectly smooth soup.  Might add more stock when reheating if it thickens too much when it cools.

Made this tonight and it was fantastic.  My husband our resident food reviewer couldn't stop saying mmmmm.  Took a bowl over to my mom and she raved about it.  I think what make it are the cognac and sherry.  I did make her seafood stock recipe for this as well and it was equally as fabulous and as others mentioned a great rich broth.  I'm already being asked to make this again.  

https://www.foodnetwork.com/videos/inas-creamy-shrimp-bisque-0228349

Ina makes her own shrimp stock to use in a simplified creamy shrimp bisque.

Ina's Creamy Shrimp Bisque

Cocido

Spanish chorizo, halved lengthwise then sliced 1/2-inch thick

leeks

carrot,

Salt and black pepper

chick peas, drained

boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces

beef pork and veal mix

bread crumbs

smoked sweet paprika

cinnamon

nutmeg

chopped flat-leaf parsley, 2 handfuls, and divided

egg, beaten

egg noodles

lemon, zested

plum tomatoes,

Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil.

Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.

Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup.

While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.

Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.

I have no idea what a "real" Cocido  is supposed to taste like.  And Rachael states on her show that she "loosely" interprets this dish.  But my husband asks me to make this all the time in the fall and winter months.  We like this for what it is, not a "true Cocido", obviously.  Some people are so harsh.  What about just being thankful for having new ideas and new recipes in the kitchen?

I have been living in Spain for nearly 20 years and have eaten several different styles of Cocido as well as preparing my own. This version is something similar to a home made Guisado "stew". Word to the wise if you think food from Spain is spicey-hot or picante, it's not. , Spanish cuisine is going to be closer to Italian and Greek cuisine, nothing like Mexican, Peruvian or Chilean cuisine.

This recipe is not for the Mexican "Cocido" soup, but for the Spanish Cocido stew. Many dishes in the Hispanic world bear the same name, but change greatly from one area to another. Look up "Cocido madrileno" and you will find other versions of this great European winter staple!

Top 40 leek recipes recipes from across the web

The most viewed leek recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Stock

Roasted Acorn Squash and Garlic Mas...

Chicken Broth

Mushroom Cream Sauce

Chicken Pot Pie with Mashed Potatoe...

Blt And P (Bacon, Leek, Tomato And ...

Shrimp Bisque

Cocido

Leek Potato Soup

Salmon Fillet en Papillote with Jul...

Quick, Spicy Leek and Shrimp Stir-F...

How to Cut and Cook Leeks

Roasted Potato Leek Soup

Zucchini Vichyssoise

Leek and prosciutto tagliatelle

Potato Leek Soup

Mushroom and Leek Bread Pudding

Pork Cutlets

Pan-Roasted Chicken With Leeks

Passover Gefilte Fish

Leeks Vinaigrette

Pasta with Bacon and Leeks

Fresh Pea Soup

Leek, Potato and Asparagus Soup

Lemon Dill Sauce

Kitchen Clambake

Cream of Mushroom Soup

Mushroom and Leek Bread Pudding

Butternut Squash and Leek Agnolotti...

Spring Green Risotto

Potato Leek Soup

Porterhouse Steak with Creamy Leek ...

20 Tasty Leek Recipes

Provencal Vegetable Soup

Cauliflower Soup (Creme du Barry)

Potato-Leek Soup With Bacon

Grilled Walleye Pike and Jumbo Praw...

Herby Leeks With Chickpeas & Chilli...

Bow Ties with Sausage and Leek Sauc...

Cheesy Braised Carrots and Leeks

The most viewed leek recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine