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

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way 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.

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.

Leek, Carrot & Potato Soup is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Leek, Carrot & Potato Soup is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Leek, Carrot & Potato Soup:
  1. Take large leek, in 1 cm slices
  2. Prepare large potato, diced
  3. Take garlic, chopped
  4. Prepare onion, roughly chopped
  5. Make ready carrot, diced
  6. Prepare vegetable stock. “Marigold” bouillon powder works well
  7. Make ready Oil
  8. Make ready 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 is going to wrap this up with this special food leek, carrot & potato soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!