Let me clarify something. I wanted to make leek with rice! I separated my leeks to make the leek with rice that I had missed so much… And then, the cold and the rains came, and with a temperature at 7°C outside, you want to eat soup, your whole organism is asking for it. What can you do? Jump to the recipe and cook a warm velvet potato leek soup.
So, since I wanted soup, and since I had my beloved leeks in front of me, all fresh and ready to cook, I thought, “Why can’t I make a potato leek soup?” My husband added, “Only leeks? Add potato or two!”
And that’s what I did! While I was cooking, the little hands along with Dad’s older hands were wondering what was smelling so nice. And when the two of them tried it, they couldn’t believe it! They liked it so much, they wanted to eat more for dinner, and the next day for lunch again! When the soup had gone, the larger hands asked me when I was planning to make it again. If this isn’t a success, what is?
Besides all these, leeks have precious nutrients, and this recipe provides you with a delicious way to place them on your table. The recipe is suitable even for vegans, as well as people not eating dairy. Of course, it’s suitable for babies who have transitioned to solids (without the salt and the cashew or heavy cream), no matter whether they’re eating purees or following the baby-led weaning method.
Prefer fresh leeks, organic, with a hard white and green part. In this recipe, since you’ll be using the whole leek, I have a tip about washing it thoroughly to remove any sign of colour on its green leaves.
Cut the leek in half vertically, then wash it thoroughly under running water. That way, all dirt residues will be washed away from the inside. Then, slice it and place it in a small bowl, especially if it’s particularly dirty; then cover it with water and mix thoroughly with your hands. Finally, strain to remove the water and follow the recipe to make your potato leek soup.
Velvet leek soup that will fill your whole house with aromas.
Heat up a pot with the olive oil, then add the sliced leeks, the onion, and the garlic.
When they’ve softened up, add the diced potatoes and the rest of the vegetables, except the cream and the parsley. The water and the broth should cover the vegetables; if they don’t, add more!
Cover with a lid and allow to boil over medium to high heat until the potatoes grow soft, which should take about 20 minutes. Gently mix every so often.
Finally, add the cream and the parsley and boil for 2–3 more minutes. Remove from the heat and puree with an immersion blender.
Serve hot!
Ingredients
Directions
Heat up a pot with the olive oil, then add the sliced leeks, the onion, and the garlic.
When they’ve softened up, add the diced potatoes and the rest of the vegetables, except the cream and the parsley. The water and the broth should cover the vegetables; if they don’t, add more!
Cover with a lid and allow to boil over medium to high heat until the potatoes grow soft, which should take about 20 minutes. Gently mix every so often.
Finally, add the cream and the parsley and boil for 2–3 more minutes. Remove from the heat and puree with an immersion blender.
Serve hot!
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
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