Recipe: Delicious Creamy garlic-leek soup with crispy croutons...
Creamy garlic-leek soup with crispy croutons.... Heat the oil in a large, heavy pot over high heat and add the onions, garlic cloves, bay leaves, salt, and freshly ground black pepper to taste. Don't let onions get too dark; they should be sweet-tasting and a rich golden-brown color. There are two ways to make this delicious potato leek soup….cream the potatoes, or leave them in chunks!
It's thick, creamy and rich….totally worth the calories. Add the garlic, leek, celery and thyme sprigs and fry for another minute; then add the chopped celeriac. In a heavy pot or saucepan over medium heat, add olive oil. You can cook Creamy garlic-leek soup with crispy croutons... using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Creamy garlic-leek soup with crispy croutons...
- You need 2 of medium potatoes.
- It's 1 of onion.
- You need 1 of large leek.
- Prepare 2 of whole small heads of garlic.
- You need 7 cups of chicken stock or water.
- It's 1/2 cup of cream.
- It's 3-4 tbsp of oil.
- Prepare 1 cup of chopped parsley or coriander leaf.
- It's 6 slices of bread for croutons.
- Prepare of Salt to taste.
- It's of Black pepper to taste.
Add the chopped onion, leek and dried thyme, leave to sweat, do not brown. Add the garlic and turn heat to low. Transfer the roasted tomatoes and their juices to a soup pot and add in the milk (or vegetable broth). In a large bowl toss the ciabatta pieces and garlic with the olive oil and seasoning.
Creamy garlic-leek soup with crispy croutons... step by step
- Peel and chop onions medium finely. Set aside. Peel the garlic cloves,set aside. Wash and chop the leek, set aside..
- In a heavy pot or saucepan over medium heat, add olive oil. Add the chopped onion,leek, leave to sweat,do not brown. Add the garlic and turn heat to low. Cook gently for about 15 minutes.
- While that’s cooking,peel and dice the potatoes then add to the pot along with all the chicken stock or water. Season with salt and pepper, simmer gently for 25 to 30 minutes..
- Add the cream, mix well then blitz in a blender or use a stick blender directly in the pot. Taste for seasoning..
- For the croutons, simply dice up some of the bread and fry in olive oil on low heat until brown and crispy, the slower you cook them, the crispy they will remain in the soup..
- Serve with croutons and chopped parsley..
Colour is truly a magical property. It can transform an environment, create a style, set a mood and alter perceptions. Le Creuset invites you to choose the shades you like, in tune with your character and taste buds. In a large pot, saute the onions, ginger, leeks, and garlic in the butter until soft. Transfer to a large bowl or measuring cup.
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