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Remy's Potato Leek Soup
50 Min.Für 4Nutri-Score C€€
C
50 Min.
50 Min.Remy's Potato Leek Soup
rezept von
foodkagechris
@foodkagechris
9 Rezepte
13 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
butterMilchprodukte40 g
leek (cleaned and sliced)Obst & Gemüse1 Stück
potatoes (medium, peeled and diced)Obst & Gemüse3 Stücke
onion (diced)Obst & Gemüse0,5 Stücke
garlic clovesObst & Gemüse3 Stücke
thyme (sprig)Gewürze1 Stück
bay leavesGewürze2 Stücke
white wine (optional, for deglazing)Getränke60 ml- kosher salt (to taste)Gewürze5 g
black pepper (to taste)Gewürze2 g
vegetable stockVorräte1 Liter
heavy creamMilchprodukte250 ml
chives (chopped, for garnish)Obst & Gemüse10 g
extra virgin olive oil (for drizzling)Vorräte15 ml
pro Portion
Nährwerte
252kcal
- Kohlenhydrate
- 24 g
- Eiweiß
- 4 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Kochtopf
Stabmixer
Schritt für Schritt
Zubereitung
- Schritt 1
Sweat the leeks
- Melt the butter in a pot over medium heat.
- Add the leeks and cook until softened.
- Schritt 2
Add the vegetables
- Add the potatoes, onion, garlic cloves, thyme and bay leaves.
- Cook for a few minutes, stirring.
- Schritt 3
Deglaze
- Deglaze with the white wine, if using.
- Schritt 4
Simmer
- Pour in the vegetable stock.
- Simmer until the potatoes are tender.
- Schritt 5
Blend the soup
- Remove the thyme sprig and bay leaves.
- Blend the soup until completely smooth.
- Schritt 6
Add the cream and season
- Stir the cream into the soup.
- Season with salt and pepper to taste.
- Schritt 7
Serve
- Ladle the soup into bowls.
- Garnish with chopped chives, freshly ground black pepper and a drizzle of extra virgin olive oil.
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