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Remy's Potato Leek Soup
50 minVoor 4Nutri-Score C€€
C
50 min
50 minRemy's Potato Leek Soup
recept van
foodkagechris
@foodkagechris
9 recepten
13 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
butterZuivel40 g
leek (cleaned and sliced)Groente en fruit1 stuk
potatoes (medium, peeled and diced)Groente en fruit3 stukken
onion (diced)Groente en fruit0,5 stukken
garlic clovesGroente en fruit3 stukken
thyme (sprig)Kruiden en specerijen1 stuk
bay leavesKruiden en specerijen2 stukken
white wine (optional, for deglazing)Dranken60 ml- kosher salt (to taste)Kruiden en specerijen5 g
black pepper (to taste)Kruiden en specerijen2 g
vegetable stockVoorraadkast1 liter
heavy creamZuivel250 ml
chives (chopped, for garnish)Groente en fruit10 g
extra virgin olive oil (for drizzling)Voorraadkast15 ml
per portie
Voedingswaarden
252kcal
- Koolhydraten
- 24 g
- Eiwitten
- 4 g
- Vetten
- 16 g
wat u gebruikt
Keukengerei
Soeppan
Staafmixer
stap voor stap
Bereiding
- Stap 1
Sweat the leeks
- Melt the butter in a pot over medium heat.
- Add the leeks and cook until softened.
- Stap 2
Add the vegetables
- Add the potatoes, onion, garlic cloves, thyme and bay leaves.
- Cook for a few minutes, stirring.
- Stap 3
Deglaze
- Deglaze with the white wine, if using.
- Stap 4
Simmer
- Pour in the vegetable stock.
- Simmer until the potatoes are tender.
- Stap 5
Blend the soup
- Remove the thyme sprig and bay leaves.
- Blend the soup until completely smooth.
- Stap 6
Add the cream and season
- Stir the cream into the soup.
- Season with salt and pepper to taste.
- Stap 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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