Leek & potato soup With garlic & celery Dairy-free "This super-simple classic leek and potato soup is satisfying and nutritious, too. " Serves 6 Cooks In 35 minutes Difficulty Super easy Jamie's Ministry of Food Vegetables Gorgeous Winter Soups Potato Leek Nutrition per serving Calories 132 7% Fat 5.1g 7% Saturates 0.7g 4% Sugars 5.7g 6% Ingredients 400 g leeks olive oil 400 g potatoes 1.5 litres organic veg , or chicken stock 320 g kale ½ a bunch of fresh mint , (15g) ½ a bunch of fresh flat-leaf parsley , (15g) 40 g Parmesan cheese 25 g whole almonds 1 tablespoon white wine vinegar extra virgin olive oil 4 small slices of wholemeal bread , (35g each)
Helen’s leek, potato and pea soup Vegetables recipes Jamie Oliver recipe
Want to give your favourite Leek and Potato Soup a Super Food makeover? Give Jamie Oliver's flavour-packed recipe a whirl. For more super food tips, tricks a. directions Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise, then crosswise into 1/2" slices. Immerse in cold water; swirl. Drain. Bring broth to a boil in a large saucepan over medium high heat. Heat oil in a large dutch oven over medium high heat. Preheat your oven to 400 degrees F (200 degrees C). Melt 1 tablespoon of butter and mix it with the paprika. Add the bread cubes to this mix and spread them on a baking tray. Bake until they turn golden, which should take about 10 minutes. Cook the bacon in a large pot until it's crispy. This should take about 8 minutes. To make the soup, melt the butter in a Dutch oven or large soup pot, then add the chopped leeks and garlic. Cook, stirring occasionally, until soft and wilted. Next, add the potatoes, chicken broth, bay leaves, thyme, salt and pepper. Bring to a boil. Then cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.
How to make Bavarian potato leek soup
Many traditional dishes feature leeks, but Jamie Oliver's leek recipes add a twist, from quiche to roasted leeks, lasagne to leek and potato soup. Give run-of-the-mill Leek and Potato Soup the ultimate super food makeover with this feel-good Jamie Oliver recipe. Watch the video on our YouTube. 1 Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices. Peel and slice the garlic. 2 Place a large pan on a high heat and add 2 tablespoons of olive oil. 1 large white onion 2 sticks of celery 4 medium leeks a knob of butter olive oil 1.5 litres chicken stock, preferably organic 3 potatoes a small bunch of fresh thyme 150ml creme fraîche
Leek and Potato Soup Recipe in 30 seconds. YouTube
A classic creamy Leek and potato soup with sauteed leeks, a hint of garlic and tender potatoes. I love how a few simple ingredients can be blended together to make something that tastes extra. Leek & Potato Soup is a classic creamy soup with sautéed leeks, a hint of garlic and tender potatoes. I love how a few simple ingredients can be blended together to make something that tastes extra special. Great for a tasty lunch, or serve it with crusty bread for a warming dinner.
2 Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. 3 Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Instructions. Melt butter in a large pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet. Add potatoes and broth. Turn heat up and bring to simmer, then place lid on and lower heat so it's simmering gently. Simmer for 25 minutes or until potato is very soft and almost falling apart.
Jamie Oliver Sweet Potato And Leek Soup Delish Sides
Leeks often get slightly overlooked and used as the base ingredient in soups and stews, but as this fab range of recipes goes to show, leeks are for life - not just leek and potato soup! They're at their best from autumn through to spring, so what are you waiting for? Directions Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice.
