Leek, Carrot & Potato Soup
Leek, Carrot & Potato Soup

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, leek, carrot & potato soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Leek, Carrot & Potato Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Leek, Carrot & Potato Soup is something which I’ve loved my entire life.

Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Trim and discard dark-green parts from leeks. Rinse well in cold water to remove grit. The sweet flavor or roasted carrots combines perfectly with the zing of roasted leeks to create a umami-packed baked vegetable dish that is big on flavor with minimal ingredients.

To begin with this particular recipe, we have to prepare a few components. 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:
  1. Get 1 large leek, in 1 cm slices
  2. Get 1 large potato, diced
  3. Make ready 2 cloves garlic, chopped
  4. Take 1 onion, roughly chopped
  5. Make ready 1 carrot, diced
  6. Make ready 1 litre vegetable stock. “Marigold” bouillon powder works well
  7. Get Oil
  8. Get Butter, preferably unsalted

Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking. 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. Transfer it on a plate and let cool.

Steps to make Leek, Carrot & Potato Soup:
  1. Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
  2. Add the garlic, stir and continue fry for another minute.
  3. 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.
  4. Add the potato, carrot and stock. Stir well, cover and bring to the boil.
  5. Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
  6. Remove from heat, taste and season to taste.
  7. Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
  8. Serve piping hot, with fresh rolls or chunks of granary bread.

Remove the foil, sprinkle with cheese and return to the oven until the cheese melts. Transfer it on a plate and let cool. Meanwhile, whisk eggs, flour, baking powder, salt, black pepper and turmeric. Stir in sauted leek and carrot. Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper.

So that’s going to wrap it up for this exceptional food leek, carrot & potato soup recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!