Entrante
Remy's Potato Leek Soup
50 minPara 4Nutri-Score C€€
C
50 min
50 minRemy's Potato Leek Soup
receta de
foodkagechris
@foodkagechris
9 recetas
13 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
butterLácteos40 g
leek (cleaned and sliced)Frutas y verduras1 pieza
potatoes (medium, peeled and diced)Frutas y verduras3 piezas
onion (diced)Frutas y verduras0,5 piezas
garlic clovesFrutas y verduras3 piezas
thyme (sprig)Especias1 pieza
bay leavesEspecias2 piezas
white wine (optional, for deglazing)Bebidas60 ml- kosher salt (to taste)Especias5 g
black pepper (to taste)Especias2 g
vegetable stockDespensa1 litro
heavy creamLácteos250 ml
chives (chopped, for garnish)Frutas y verduras10 g
extra virgin olive oil (for drizzling)Despensa15 ml
por ración
Nutrición
252kcal
- Carbohidratos
- 24 g
- Proteínas
- 4 g
- Grasas
- 16 g
lo que usará
Utensilios
Olla
Batidora de mano
paso a paso
Preparación
- Paso 1
Sweat the leeks
- Melt the butter in a pot over medium heat.
- Add the leeks and cook until softened.
- Paso 2
Add the vegetables
- Add the potatoes, onion, garlic cloves, thyme and bay leaves.
- Cook for a few minutes, stirring.
- Paso 3
Deglaze
- Deglaze with the white wine, if using.
- Paso 4
Simmer
- Pour in the vegetable stock.
- Simmer until the potatoes are tender.
- Paso 5
Blend the soup
- Remove the thyme sprig and bay leaves.
- Blend the soup until completely smooth.
- Paso 6
Add the cream and season
- Stir the cream into the soup.
- Season with salt and pepper to taste.
- Paso 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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