Leek and Potato Soup


Main Ingredients:  Potatoes, Leeks

Modified from Cookbook:  Le Cordon Bleu – Soups

INGREDIENTS

1 large leek or 2 medium size leeks (500 gm), white and light green part, thinly sliced
3 russet potatoes, peeled and cut into small cubes
1 stick of celery, thinly sliced
2 tbsp butter
1 litre chicken stock
1/2 cup heavy whipping cream
salt and black pepper to taste

METHOD

(1)  Rinse the leeks in cold water to remove dirt, and drain well.
(2)  Melt the butter in a stockpot over low heat.  Add the leek and cook slowly for about 10 minutes or till leeks are soft. 
(3)  Add the celery and potato and cook for another 3 minutes. then pour in the stock.  Once the soup come to a boil, reduce to medium low heat and simmer for 20 minutes or until the potato are tender and soup becomes very flavorful. 
(4)  Turn down to lowest heat, and puree the soup with hand blender or food processor until very smooth.  If prefer chunks of vegetables, take out half of the soup and puree them. 
(5)  Add the cream, and cook for another 5 minutes.  Season with salt and black pepper to taste and keep warm.
(6)  Serve with croutons or your favorite soup topping. 
 

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Broccoli soup


INGREDIENTS

2 tbsp olive oil
2 cups minced white onion
1 tbsp sliced garlic
dash of cayenne pepper
4 cups chicken broth or vegetable broth
4 cups broccoli florets (cut into smaller size)
1/4 cup heavy cream
1 cup shredded cheddar cheese
store-bought Croutons or Breadsticks
salt and pepper to taste

 

METHOD

(1)  Heat olive oil in pot.  Add onions, garlic, salt, and cayenne pepper.  Cook onions till softened about 5 minutes.
(2)  Add stock and bring to a boil.  Add broccoli and cook for another 10 minutes.
(3)  Using a hand blender, insert slowly into the soup mixture.  Blend the mixture till smooth.  While blending, slowly add cheese till mixture thickened.
(4)  Add heavy cream and seasoning.  Adjust to your taste.
(5)  Pour into serving bowl, and garnish with croutons or breadsticks.
(6)  Serve hot and enjoy!
 

 

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