Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, leek, carrot & potato soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Leek, Carrot & Potato Soup is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Leek, Carrot & Potato Soup is something that I have loved my entire life. They are fine and they look fantastic.
Find The Best Deals On Carrot Leek And Save Money. Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Trim and discard dark-green parts from leeks. Rinse well in cold water to remove grit.
To begin with this recipe, we must prepare a few ingredients. You can have leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Leek, Carrot & Potato Soup:
- Prepare 1 large leek, in 1 cm slices
- Make ready 1 large potato, diced
- Take 2 cloves garlic, chopped
- Get 1 onion, roughly chopped
- Get 1 carrot, diced
- Prepare 1 litre vegetable stock. “Marigold” bouillon powder works well
- Prepare Oil
- Make ready Butter, preferably unsalted
Bring your stock to the boil, add the leeks, carrots and bay leaf. Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking. Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper. Remove the foil, sprinkle with cheese and return to the oven until the cheese melts.
Steps to make Leek, Carrot & Potato Soup:
- Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
- Add the garlic, stir and continue fry for another minute.
- Add a decent-sized knob of butter. Once it’s melting, add the leek and stir well. Gently fry for a further three minutes, ensuring that the leek is well-coated by the oil/butter.
- Add the potato, carrot and stock. Stir well, cover and bring to the boil.
- Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
- Remove from heat, taste and season to taste.
- Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
- Serve piping hot, with fresh rolls or chunks of granary bread.
Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper. Remove the foil, sprinkle with cheese and return to the oven until the cheese melts. Transfer it on a plate and let cool. Meanwhile, whisk eggs, flour, baking powder, salt, black pepper and turmeric. Stir in sauted leek and carrot.
So that is going to wrap this up for this special food leek, carrot & potato soup recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
