I am making leek and potato soup today, any tips to make it extra nice??
Anything else interesting I could incorporate??
Thanks
Answers:
Here is my recipe
Leek and potato soup
5 med potatoes, chopped
2 teaspoons oil or butter
2 small leeks, meagrely sliced
1 clove garlic, crushed
200g bacon pieces, finely chopped
6 cups liquid chicken stock
1 firth leaf
2 sprigs parsley
1 cup milk
1/4 cup chopped parsley
saline and pepper
grated cheese.
Cook potatoes in boiling salted hose. Drain and mash. Set aside. Heat grease in a voluminous saucepan. Add leeks, garlic and bacon. Cook without colouring until leeks are tender. Pour within stock. Add bay branch and parsley sprigs. Bring to boil. Reduce heat and simmer for 20 minutes. Remove fjord leaf and parsley sprigs. Add mash potato. Simmer for 15 minutes. Stir in milk and chopped parsley. Season beside salt and pepper to predilection. Serve garnished beside cheese.
Enjoy!!
www.uktvfood.co.uk
www.bbc.co.uk/food
I Looove this recipe. Never fails!
3 leeks
4 potatoes, quarter
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. sea or chicken stock
2 T each chopped celery and shallots
parsley to trimmings
Wash, peel and quarter the potatoes.
Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and clean thoroughly. Chop the white portions finely and sauté lightly near the chopped shallots in partially the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of saline, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, pulp to a puree in return the puree to the cooking dampen. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to zest with brackish and pepper.
Garnish with parsley (and croutons if you wish).
Note: I enjoy good succcess making this surrounded by a pressure cooker.
mmm I just made this a couple of night ago.
lets see, I don't estimate at all when I cook so I'll do my best...
ingredients:
1 surrounding substance sized leek
1 medium sized potato
in the order of 2 Tbs flour
3 Tbs butter
3 Cups water
1/2-3/4 Cup cream (like weighty whipping cream or half and half)
a couple of chicken bouillon cubes (low sodium so you can adjust seasonings)
brackish and pepper, to taste.
remove outer veil of leek and slice in partially lengthwise. now you can effortlessly clean the leeks. slice surrounded by thing slices.
crust potato and chop into very small cubes.
sautee leek slices within 2Tbs of butter until very soft over med to med-high boil for about 3-4 minutes.
join the 3rd Tbs of butter, and when melted give 2 Tbs of flour and stir stir stir for about a minute to a minute and a partly.
add river, potato cubes, and bouillon cubes and turn up the heat to lofty to bring to a boil.
first add 1/2 Cup of cream and consent to it heat put money on up but just as it starts to boil bring warmth down to medium. after a couple of minutes own a taste for saline and also to see if you prefer a little more cream. Add any saline, pepper, and cream you would like.
stir at lowest every couple of minutes or if you can continuously for about 10 minutes until it is a moment ago thickened slightly to a nice creamy consistency.
--hope that help... its hard to administer directions when I don't measure when I cook though LOL
Try the following
Chunky leek and potato soup near cheesy croutons
30g/1oz unsalted butter
1 potato, peeled and diced
2 child leeks, roughly chopped
200ml/7fl oz chicken stock
55ml/2fl oz double cream
2 tbsp fresh flatleaf parsley, chopped
For the croutons
1 tbsp olive oil
knob of unsalted butter
2 slices of bread, diced
small handful of grated Cheshire cheese
Method
1. Gently de-ice the butter in a prevailing conditions non-stick saucepan and sauté the potato and leeks for 3-4 minutes.
2. Pour in the chicken stock, bring to the boil and afterwards reduce the steam and simmer for 10-12 minutes or until the potato is soft.
3. Meanwhile, to make the croutons, warmth the oil and butter contained by a non-stick frying pan and fry the bread for 1-2 minutes on respectively side, or until crisp and golden. Sprinkle the cheese over and remove from the heat.
4. Stir the cream and fresh parsley into the soup and after remove from the heat. Transfer to a serving dish and sprinkle the cheesy croutons over. Serve at once.
or Leek, potato and bacon soup
300g/12oz leeks, wash and finely sliced
300g/12oz potatoes, peeled and sliced
150g/6oz lean and chopped bacon
700ml/1 1/4 pt stock (preferably fresh chicken stock, but chicken or vegetable stock cubes can be used)
290ml/ 1/2 pint milk
fresh ground black pepper
cream (optional)
Method
1. sauté the potato, leeks and bacon within a pan, until soft but not coloured. This can be done contained by a bowl in the microwave if preferred.
2. Add the stock and cook until the potatoes are tender. Liquidize. Return to the tub and add the milk. Add the cream if desired.
or Leek, Onion and Potato Soup
4 colossal leeks
1 medium onion, chopped small
2 environment potatoes, peeled and diced
2 oz (50 g) butter
1 1/2 pints (850 ml) vegetable stock
10 fl oz (275 ml) milk
saline and freshly milled black pepper
To serve:
1 1/2 tablespoons snipped fresh chives or chopped fresh parsley
2 tablespoons cream or crème fraiche
Begin by trimming the leeks, discarding the tough outer layer. Now split them surrounded by half lengthways and slice them relatively finely, then mop up them thoroughly in two or three change of water. Drain resourcefully. In a large, thick-based saucepan, humanely melt the butter, later add the leeks, onions and potatoes, stirring them adjectives round with a wooden spoon so they bring a nice coating of butter. Season with brackish and pepper, then cover and tolerate the vegetables sweat over a very low steam for about 15 minutes.
After that, give the stock and milk, bring to simmering point, cover and let the soup simmer terribly gently for a further 20 minutes or until the vegetables are soft – if you enjoy the heat too big the milk in it may exact it to boil over. Now you can put the whole lot into a blender – give it to cool a little first – and blend to a purée. If you own to blend the soup in batch, make sure you enjoy a bowl to hand to put the first delivery into.
Now return the soup to the saucepan and reheat gently, taste to check the seasoning. Add a swirl of cream or crème fra^iche before serving and sprinkle near freshly snipped chives or parsley
Oh yes grate some Mature Cheddar cheese,bit of black pepper and grated parmesan cheese on top- to stir in-- ooh and a good knob of Cornish butter. Serve garlic croutons on the side - never put contained by before serving -they step soggy.Finely chopped spring onions also to stir in.
More Questions & Answers...
Anything else interesting I could incorporate??
Thanks
Answers:
Here is my recipe
Leek and potato soup
5 med potatoes, chopped
2 teaspoons oil or butter
2 small leeks, meagrely sliced
1 clove garlic, crushed
200g bacon pieces, finely chopped
6 cups liquid chicken stock
1 firth leaf
2 sprigs parsley
1 cup milk
1/4 cup chopped parsley
saline and pepper
grated cheese.
Cook potatoes in boiling salted hose. Drain and mash. Set aside. Heat grease in a voluminous saucepan. Add leeks, garlic and bacon. Cook without colouring until leeks are tender. Pour within stock. Add bay branch and parsley sprigs. Bring to boil. Reduce heat and simmer for 20 minutes. Remove fjord leaf and parsley sprigs. Add mash potato. Simmer for 15 minutes. Stir in milk and chopped parsley. Season beside salt and pepper to predilection. Serve garnished beside cheese.
Enjoy!!
www.uktvfood.co.uk
www.bbc.co.uk/food
I Looove this recipe. Never fails!
3 leeks
4 potatoes, quarter
1/4 cup butter
1/2 cup milk
1/2 cup light cream
1 qt. sea or chicken stock
2 T each chopped celery and shallots
parsley to trimmings
Wash, peel and quarter the potatoes.
Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and clean thoroughly. Chop the white portions finely and sauté lightly near the chopped shallots in partially the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of saline, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, pulp to a puree in return the puree to the cooking dampen. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to zest with brackish and pepper.
Garnish with parsley (and croutons if you wish).
Note: I enjoy good succcess making this surrounded by a pressure cooker.
mmm I just made this a couple of night ago.
lets see, I don't estimate at all when I cook so I'll do my best...
ingredients:
1 surrounding substance sized leek
1 medium sized potato
in the order of 2 Tbs flour
3 Tbs butter
3 Cups water
1/2-3/4 Cup cream (like weighty whipping cream or half and half)
a couple of chicken bouillon cubes (low sodium so you can adjust seasonings)
brackish and pepper, to taste.
remove outer veil of leek and slice in partially lengthwise. now you can effortlessly clean the leeks. slice surrounded by thing slices.
crust potato and chop into very small cubes.
sautee leek slices within 2Tbs of butter until very soft over med to med-high boil for about 3-4 minutes.
join the 3rd Tbs of butter, and when melted give 2 Tbs of flour and stir stir stir for about a minute to a minute and a partly.
add river, potato cubes, and bouillon cubes and turn up the heat to lofty to bring to a boil.
first add 1/2 Cup of cream and consent to it heat put money on up but just as it starts to boil bring warmth down to medium. after a couple of minutes own a taste for saline and also to see if you prefer a little more cream. Add any saline, pepper, and cream you would like.
stir at lowest every couple of minutes or if you can continuously for about 10 minutes until it is a moment ago thickened slightly to a nice creamy consistency.
--hope that help... its hard to administer directions when I don't measure when I cook though LOL
Try the following
Chunky leek and potato soup near cheesy croutons
30g/1oz unsalted butter
1 potato, peeled and diced
2 child leeks, roughly chopped
200ml/7fl oz chicken stock
55ml/2fl oz double cream
2 tbsp fresh flatleaf parsley, chopped
For the croutons
1 tbsp olive oil
knob of unsalted butter
2 slices of bread, diced
small handful of grated Cheshire cheese
Method
1. Gently de-ice the butter in a prevailing conditions non-stick saucepan and sauté the potato and leeks for 3-4 minutes.
2. Pour in the chicken stock, bring to the boil and afterwards reduce the steam and simmer for 10-12 minutes or until the potato is soft.
3. Meanwhile, to make the croutons, warmth the oil and butter contained by a non-stick frying pan and fry the bread for 1-2 minutes on respectively side, or until crisp and golden. Sprinkle the cheese over and remove from the heat.
4. Stir the cream and fresh parsley into the soup and after remove from the heat. Transfer to a serving dish and sprinkle the cheesy croutons over. Serve at once.
or Leek, potato and bacon soup
300g/12oz leeks, wash and finely sliced
300g/12oz potatoes, peeled and sliced
150g/6oz lean and chopped bacon
700ml/1 1/4 pt stock (preferably fresh chicken stock, but chicken or vegetable stock cubes can be used)
290ml/ 1/2 pint milk
fresh ground black pepper
cream (optional)
Method
1. sauté the potato, leeks and bacon within a pan, until soft but not coloured. This can be done contained by a bowl in the microwave if preferred.
2. Add the stock and cook until the potatoes are tender. Liquidize. Return to the tub and add the milk. Add the cream if desired.
or Leek, Onion and Potato Soup
4 colossal leeks
1 medium onion, chopped small
2 environment potatoes, peeled and diced
2 oz (50 g) butter
1 1/2 pints (850 ml) vegetable stock
10 fl oz (275 ml) milk
saline and freshly milled black pepper
To serve:
1 1/2 tablespoons snipped fresh chives or chopped fresh parsley
2 tablespoons cream or crème fraiche
Begin by trimming the leeks, discarding the tough outer layer. Now split them surrounded by half lengthways and slice them relatively finely, then mop up them thoroughly in two or three change of water. Drain resourcefully. In a large, thick-based saucepan, humanely melt the butter, later add the leeks, onions and potatoes, stirring them adjectives round with a wooden spoon so they bring a nice coating of butter. Season with brackish and pepper, then cover and tolerate the vegetables sweat over a very low steam for about 15 minutes.
After that, give the stock and milk, bring to simmering point, cover and let the soup simmer terribly gently for a further 20 minutes or until the vegetables are soft – if you enjoy the heat too big the milk in it may exact it to boil over. Now you can put the whole lot into a blender – give it to cool a little first – and blend to a purée. If you own to blend the soup in batch, make sure you enjoy a bowl to hand to put the first delivery into.
Now return the soup to the saucepan and reheat gently, taste to check the seasoning. Add a swirl of cream or crème fra^iche before serving and sprinkle near freshly snipped chives or parsley
Oh yes grate some Mature Cheddar cheese,bit of black pepper and grated parmesan cheese on top- to stir in-- ooh and a good knob of Cornish butter. Serve garlic croutons on the side - never put contained by before serving -they step soggy.Finely chopped spring onions also to stir in.
More Questions & Answers...