Potato and leek soup
Ingredients:
Olive oil, sixty cc (1/4 cup).
1 chopped, halved brown onion
1 smashed garlic
4 medium desiree or Pontiac potatoes, peeled, remove two cm cubes
2 leeks, thinly sliced, solely the pale portion, rinsed, dried
Massel vegetable liquid stock, 1.25L (5 cups).
1/2 cup of thickened cream in 125ml
3 thick slices of crust less stale staff of life, sliced into 2-cm cubes
additional oil for the croutons and serving
Fresh chives, remove two tablespoons
Dried figs, finely cut, 3/4 cup (150g).
Method:
Step 1
In a sizable pan, heat the oil over medium-high heat. Adding the onion and garlic, simmer for 3 minutes whereas stirring typically, or till the onion softens. Leeks ought to soften once five minutes of stirring whereas the potato is change of state.
Step 2
and bring to a boil. For twenty minutes or till the potato is mushy, cut back the warmth to medium, cowl the pan, and gently boil. take away from heat and permit it cool for 10 minutes.
Step 3
Pre-heat the kitchen appliance to 200°C or 180°F whereas you wait. during a cookery pan, place the bread. Pour remaining oil over bread and toss to coat equally. Toast in preheated kitchen appliance for 10-15 minutes, stirring pan frequently, or till crisp. Get the croutons out of the kitchen appliance and
Step 4
Pour third of the potato mixture into a liquidizer jug and method till fully swish. Place during a clean pan. Repeat with the leftover potato mixture in 2 additional batches. Alternately, combine the ingredients within the pot employing a stick liquidizer.
Step 5
Heat the soup to a medium temperature. Stir within the cream once adding it. Cook for five minutes whereas stirring, or till heated. Add salt once tasting.
Step 6
Divide the soup among the bowls for serving. Serve quickly once adding croutons, chives, and a drizzle of oil.
