Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, leek & celery soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Leek & Celery Soup is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Leek & Celery Soup is something that I have loved my entire life. They are nice and they look wonderful.
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or tareh, are also cultivars of.
To begin with this recipe, we have to first prepare a few ingredients. You can have leek & celery soup using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Leek & Celery Soup:
- Get 1 tbsp vegetable oil, preferably cold-pressed
- Make ready 1 small onion (I used red onion coz had one spare), chopped
- Get 1 leek, washed and thinly sliced
- Prepare 3-4 sticks celery, chopped with leaves set aside for Step 6
- Make ready 3 cloves garlic, chopped
- Get 100 g new potatoes, diced
- Prepare 1 1/2 litre vegetable stock (I used Marigold powder)
- Take 2 bay leaves
- Prepare Salt
- Prepare Ground black pepper
- Make ready 100 ml low-fat crème fraiche
They're great in chicken and ham dishes and particularly tasty for recipes that include cheese and cream. Leek, (Allium porrum), hardy biennial plant of the amaryllis family (Amaryllidaceae), grown as a vegetable. The leek is an ancient crop and is native to eastern Mediterranean lands and the Middle East. The plant is related to the onion and has a mild, sweet, onionlike flavour.
Steps to make Leek & Celery Soup:
- Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onion for 2 minutes, stirring only to avoid sticking.
- Add the leek and cook for a further 3 minutes, stirring occasionally.
- Stir in the celery, garlic and potato and continue cooking for a further 5 minutes or until the leeks are soft but not browned, stirring occasionally.
- Add the stock and stir gently but thoroughly. Add the bay leaves, bring to the boil, cover and simmer for 25 minutes or until the vegetables are nicely softened, stirring occasionally. Remove the bay leaves.
- Move the pan off the heat, season to taste, whizz to the desired consistency (or, as I chose to do, leave it unwhizzed) and then stir in the crème fraîche.
- Return to the heat and quickly bring the soup to piping hot but not boiling point and serve into warmed soup bowls. Garnish with the set-aside celery leaves.
- Serve with granary bread or crusty rolls - if you’re allowing yourself the carbs!
The leek is an ancient crop and is native to eastern Mediterranean lands and the Middle East. The plant is related to the onion and has a mild, sweet, onionlike flavour. Leek stalks are Leek tops should be dark green and firm, not limp or dried out. The bulb ends should have fringes of small crisp-looking roots still attached; avoid split or soft bulbs, or those with large blemishes. How to Store Refrigerate leeks up to one week, loosely wrapped in plastic.
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