Potato Leek Soup
Fixings
3 huge leeks
2 Tbsp spread
4 cups chicken stock (or vegetable stock for veggie lover option)*
2 lbs potatoes (Yukon gold or Russet), stripped, diced into 1/2 inch pieces
1 1/2 teaspoons genuine salt in addition to additional to taste
Touch of dried marjoram
1 or 2 twigs of new thyme, or 1/2 teaspoon dried thyme
1 straight leaf
1/4 cup cleaved new parsley
Sprinkle of Tabasco sauce or other red stew sauce
White or dark pepper to taste
Strategy
1 Clean and cut the leeks: Cut the leeks longwise, fan them open under running water to remove any soil or mud stowing away inside. Cut of the extreme dim green tops and dispose of (either fertilizer or freeze for making stock). Cut the white and light green pieces of the leeks transversely into 1/4-inch thick cuts. (Perceive How to Clean Leeks)
2 Cook leeks in spread to relax: Melt margarine on medium hotness in a 3 to 4 quart thick-lined pot. Add the hacked leeks, mix to cover with the margarine. Cover the pot and lower the hotness to low, cook for 10 minutes until the leeks are mellowed. Check to ensure the leeks are not searing.
3 Add stock, potatoes, spices, salt, bring to stew and cook: Add the stock, diced potatoes, narrows leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increment the hotness to high to bring to a stew, then, at that point, bring down the hotness to keep a low stew, and cook for 20 minutes, until the potatoes are cooked through.
4 Purée the soup: Remove and dispose of the cove leaf and thyme branch. Utilize a drenching blender or standing blender to mix about portion of the soup in the event that you need a stout soup, or every last bit of it assuming you would like your soup to be more smooth.
5 Add parsley, change flavors to taste: Add the parsley, and cook a couple of moments more. Add a couple of runs of Tabasco to taste. Add newly ground pepper and more salt to taste. Appreciate it !!
Potato Leek Soup VIDEO :
No comments:
Post a Comment