Potato Leek Soup Recipe
This potato leek soup recipe is a simple recipe that goes perfectly with autumn and winter meals. I use to prepare croutons (bread cut in small cubes and then fried in extra virgin olive oil) to serve with this soup.
You'll need (4 people):
How to prepare: Clean and cut the leek in small pieces. Peel and cut the potatos in cubes. Put the butter inside the pan and then add the leek, mixing continuously until it becomes soft but not colored. Add the potatoes, salt, pepper, nutmeg and the chicken broth that you warmed before. |
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Let it cook for about 20 minutes or when the potatoes are done (test with a fork). Using an immersion blender
Serve your potato leek soup recipe with small cubes of bread you previously fried in extra virgin olive oil.
Leek The edible portions of the leek are the white onion base and light green stalk. The dark green portion is usually discarded since it has less flavor. As the leek grows, this part becomes woody and very chewy. One of the most popular uses for the whites and light green stalks is for adding flavor to stock. Chefs rarely use the darker part of the leek for stock because of its bitterness. However, a few leaves are sometimes tied with twine and other herbs to form a bouquet garni. Leek has a mild onion-like taste, less bitter than scallion. The taste might be described as a mixture of mild onion and cucumber, with a fresh smell similar to scallion. In its raw state, the vegetable is crunchy and firm. Leek is typically chopped into slices 5–10 mm thick. The slices have a tendency to fall apart, due to the layered structure of the leek. There are different ways of preparing the vegetable: Boiled, which turns it soft and mild in taste. Fried, which leaves it more crunchy and preserves the taste. Raw, which can be used in salads, doing especially well when they are the prime ingredient. Source: Wikipedia |
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