Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, leek soup with cream and curry. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Leek soup with cream and curry is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Leek soup with cream and curry is something that I have loved my entire life. They are nice and they look wonderful.
Pureed vegetable soups are one of the easiest and most forgiving soups to make. Your knife skills can be next to nil and produce doesn't have to be pretty. If you're not a curry fan, you can definitely leave it out and you'll have a lovely Cream of Asparagus and Leek Soup.
To begin with this particular recipe, we must prepare a few components. You can cook leek soup with cream and curry using 10 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Leek soup with cream and curry:
- Get fresh leek stalks (medium thick have best taste)
- Take medium sized yellow onion
- Take medium sized soft boiling potatoes
- Get garlic
- Take stock (chicken, vegetable or beef)
- Make ready cooking cream
- Make ready cream butter
- Get yellow curry powder
- Make ready some fresh ground black pepper and sea salt
- Make ready electrical blender
It would be a perfect starter, or even a meal in itself, since it is fairly rich. Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day. How to Make Potato Leek Soup Thick and Creamy.
Steps to make Leek soup with cream and curry:
- Bring a small pan of water to a boil for the potatoes, they need longer than the soup so I always boil separate, not a must though
- Peel and cut the potatoes in 1cm cubes, add to the boiling water with a little salt and boil for 20 minutes untill soft
- Meanwhile cut the onion and garlic in small pieces and put aside
- Cut the leek in the length and then in half rings, take the rings apart and wash off thoroughly all the sand and mud in a big sif, keep a few rings separate to garnish the soup when served
- Put a 2-3 liter soup pan on medium heat with the cream butter
- When the butter is hot add the onion and garlic and fry the slowly untill soft, when half done, add the curry powder
- Now add the stock, the leek and the potato cubes and bring to a boil, then put the heat down and let it softly boil for 10 minutes
- Use the electrical hand blender to blend the soup smooth
- Add the cream, some pepper and salt and maybe a little more curry powder to taste and again heat up, when it boils it's done
- Add to a bowl or soup plate and garnish with some leek rings
No need for cream to make this soup creamy! Just blend the cooked soup with an immersion blender or standing blender until thick and smooth. It's made without cream, is low-fat with an oil-free option, and ready Herbs: I used dried thyme, but a few fresh sprigs would be great too. I've also made this soup with one of my favorite herb blends for soup, herbes de. Can be prepared in less than an hour.
So that’s going to wrap this up for this special food leek soup with cream and curry recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
