Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, leek, carrot & potato soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Leek, Carrot & Potato Soup is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Leek, Carrot & Potato Soup is something that I’ve loved my entire life.
Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Butter Balsamic Roast Carrots with Carrot Top Chimichurri The best part of vegetable farming for me (outside of the abundant sunshine, happy customers, and super rewarding work) is definitely having unlimited access to all the vegetables I want, whenever I want, and not having to visit the grocery store for several weeks (or sometimes even a. In the same pan add the leeks, carrots, thyme and rosemary and fry over low heat until softened.
To get started with this particular recipe, we have to prepare a few ingredients. You can have leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Leek, Carrot & Potato Soup:
- Get large leek, in 1 cm slices
- Make ready large potato, diced
- Prepare garlic, chopped
- Prepare onion, roughly chopped
- Prepare carrot, diced
- Take vegetable stock. “Marigold” bouillon powder works well
- Get Oil
- Take 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. This makes a nice change from the more usual Leek and Potato Soup, provided of course the carrots are not too expensive. This recipe is from Delia's Frugal Food.
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.
Hearty Soups, Lunch and Snacks, What should you be cooking in September? Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. 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.
So that’s going to wrap it up with this special food leek, carrot & potato soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
