Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, leek & celery soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Leek & Celery Soup is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Leek & Celery Soup is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook leek & celery soup using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Leek & Celery Soup:
- Make ready 1 tbsp vegetable oil, preferably cold-pressed
- Prepare 1 small onion (I used red onion coz had one spare), chopped
- Take 1 leek, washed and thinly sliced
- Get 3-4 sticks celery, chopped with leaves set aside for Step 6
- Take 3 cloves garlic, chopped
- Make ready 100 g new potatoes, diced
- Get 1 1/2 litre vegetable stock (I used Marigold powder)
- Prepare 2 bay leaves
- Prepare Salt
- Take Ground black pepper
- Take 100 ml low-fat crème fraiche
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. Leek stalks are Leek tops should be dark green and firm, not limp or dried out.
Instructions 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 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. Wait to trim the tops and roots until just before using.
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