Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, leek soup with cream and curry. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Leek soup with cream and curry is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Leek soup with cream and curry is something which I’ve loved my whole life. They’re fine and they look wonderful.
Pureed vegetable soups are one of the easiest and most forgiving soups to make. Your knife skills can be next to nil and produce doesn't have to be pretty. If you're not a curry fan, you can definitely leave it out and you'll have a lovely Cream of Asparagus and Leek Soup.
To begin with this particular recipe, we have to prepare a few ingredients. You can have leek soup with cream and curry using 10 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Leek soup with cream and curry:
- Take 400-600 grams fresh leek stalks (medium thick have best taste)
- Prepare 1 medium sized yellow onion
- Make ready 2 medium sized soft boiling potatoes
- Get 1 clove garlic
- Make ready 1 liter stock (chicken, vegetable or beef)
- Make ready 100 ml cooking cream
- Make ready 1 tablespoon cream butter
- Prepare 1 teaspoon yellow curry powder
- Prepare some fresh ground black pepper and sea salt
- Make ready electrical blender
It would be a perfect starter, or even a meal in itself, since it is fairly rich. Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day. How to Make Potato Leek Soup Thick and Creamy.
Steps to make Leek soup with cream and curry:
- Bring a small pan of water to a boil for the potatoes, they need longer than the soup so I always boil separate, not a must though
- Peel and cut the potatoes in 1cm cubes, add to the boiling water with a little salt and boil for 20 minutes untill soft
- Meanwhile cut the onion and garlic in small pieces and put aside
- Cut the leek in the length and then in half rings, take the rings apart and wash off thoroughly all the sand and mud in a big sif, keep a few rings separate to garnish the soup when served
- Put a 2-3 liter soup pan on medium heat with the cream butter
- When the butter is hot add the onion and garlic and fry the slowly untill soft, when half done, add the curry powder
- Now add the stock, the leek and the potato cubes and bring to a boil, then put the heat down and let it softly boil for 10 minutes
- Use the electrical hand blender to blend the soup smooth
- Add the cream, some pepper and salt and maybe a little more curry powder to taste and again heat up, when it boils it's done
- Add to a bowl or soup plate and garnish with some leek rings
No need for cream to make this soup creamy! Just blend the cooked soup with an immersion blender or standing blender until thick and smooth. It's made without cream, is low-fat with an oil-free option, and ready Herbs: I used dried thyme, but a few fresh sprigs would be great too. I've also made this soup with one of my favorite herb blends for soup, herbes de. Can be prepared in less than an hour.
So that is going to wrap it up with this special food leek soup with cream and curry recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
