Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Leek And Potato Soup Recipe Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Leek And Potato Soup Recipe Biography

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Ingredients

    50g butter
    450g potatoes, peeled and cut into 1cm pieces (try Golden Wonders or Kerr Pinks)
    1 small onion, cut the same size as the potatoes
    450g white parts of leeks, sliced (save the green tops for another soup or stock)
    850ml-1.2litres/1½-2pts light chicken or vegetable stock
    142ml carton whipping cream
    125ml full-fat milk

To finish

    the white part of 1 leek
    a small knob of butter
    finely chopped chives
Method

    Melt the butter in a heavy saucepan. When it foams, add the potatoes, onion and leeks and toss them in the butter until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid. Cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured.
    Uncover the pan and discard the paper. Pour in 850ml/11⁄2 pints of the stock, bring to the boil and simmer until the vegetables are just cooked – about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
    Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of the cream and all of the milk.
    To finish the soup, finely shred the white leek and gently cook it in the hot butter for a few minutes until it is softened but not coloured. Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once
our in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.eeks are a part of the lilliacea vegetable group that are rich in phytochemicals, writes George Pamplona-Roger in his book "Foods That Heal." They contain powerful antioxidants which help fight off free radicals in the body. Pamplona-Roger also notes that leeks, as well as onions and garlic, may help prevent cancer and coronary disease. Their piquant taste comes from the fact they are rich in sulfur.eeks have special benefits when it comes to losing weight. They may help to reduce cholesterol, since they are full of fiber content. They contain a special type of fiber which will prevent constipation and intestinal gases. Healthy fiber is a necessary part of a weight-loss diet plan. Since leek soup is in liquid form, this helps the body to retain the nutrients without absorbing excess fat as easily.