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Jamie Oliver's Super Leek and Potato Soup Super Food Family Classics
Jamie's Ministry of Food By Jamie Oliver BUY THE BOOK Ingredients 2 sticks of celery 2 medium onions 2 cloves of garlic 400 g leeks 400 g potatoes olive oil 2 organic chicken or vegetable stock cubes The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. "I've taken family favourite leek and potato soup to the next level here by adding lots of lovely leafy kale, which - along with leeks - gives us vitamin B6, helping us stay awake and alert. " Serves 4 Cooks In 40 minutes Difficulty Not too tricky 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. 10 Yields: 8 1 1/4 c servings Serves: 8 Nutrition information Advertisement ingredients Units: US 2 leeks (about 1 lb) 6 cups fat-free chicken broth (or veggie broth) 2 tablespoons olive oil 3 cups onions, chopped (about 1 lb) 1 cup celery, chopped 1 cup carrot, chopped 2 garlic cloves, minced
Chicken and leek soup jamie oliver
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. 1. First make vegetable broth. Put all ingredients in a saucepan; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes. Strain broth through muslin- lined sieve or colander into large heatproof bowl; discard solids. 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. 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.
Leek and Potato Soup Vegetables Recipes Jamie Oliver Recipes
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. 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
This Creamy Potato Leek Soup created by TheRealFoodRDs is just what you
Melt the butter in a large saucepan over a medium heat. 60 g (4 tbsp) unsalted butter. Add the onion and leeks and cook for 5-7 minutes, stirring often until softened. 1 small onion, 3 large leeks. Add the garlic, salt, celery salt, and pepper and cook for a further minute. 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.
