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Garlic soup with almond and orange easy to make step-by-step recipe

Okay, I agree, the first impression is very weird. Garlic? Soup? Moreover, with oranges? But if you are interested in this recipe, if you’ve already opened a page, you definitely should read till the very end and try it.

The taste is incredible. Smooth texture coupled with a bit of almond gives a sweet creamy taste and a light garlic flavor…

This recipe is one of those that amaze with taste, a combination of ingredients, and simplicity. Therefore this soup is a perfect choice if you want to cook something special for your friends or close ones. 

Surprisingly, but if you wanna impress your loved one, this soup is a perfect match too. No bad garlic breath after! 

For the first time, I’ve tried something similar in Kyiv at the place called “Oliva”. Looking for a place at foursquare to eat, I saw this spot and a remark “Make sure to try a garlic soup ”. And exactly because of that we went there. I liked it very much and decided to repeat it at home.

Pretty fast I’ve found a recipe of the same soup from Jamie Oliver. Unlike the “Oliva” Jamie’s recipe also contained almond and orange, which excited me even more.

Alternatively,  to make it a bit cheaper, you can cook without almonds. You lose nothing – the taste will still be incredible.

So, let’s start.

What you Need to Cook Garlic Soup with Almond and Orange

INGREDIENTS:

  • 3 large bulbs of garlic
  • 1 white onion
  • 285 ml cream 10-15%
  • 1 ciabatta
  • 1 l chicken or vegetable broth
  • 2 tbsp sherry or white wine vinegar
  • 150 g almonds
  • 2 oranges
  • olive oil
  • black pepper
  • salt

EQUIPMENT:

blender (hand or stationary)

How to Make Garlic Soup with Almond and Orange : Step-by-Step Instructions  🔪

STEP 1. PREHEAT THE OVEN TO 180 DEGREES, PUT A POT ON A FIRE

Preheat the oven to 180 degrees, and put a pot with some water on fire. We need to boil an almond to peel it easier. 


STEP 2. PEEL THE GARLIC AND PUT INTO THE OVEN 

Peel 3 bulbs of garlic, but don’t peel the cloves. Cover the baking sheet with foil or parchment and put the garlic there. When the oven is heated up, put the baking sheet in there for half an hour.

Peel the bulb of garlic for Garlic soup with almond and orange


STEP 3. CHOP THE ONION, PUT TO THE POT WITH BUTTER ON FIRE AND FRY UNTIL GOLDEN

Chop finely 1 onion. Take a thick pan, put on low heat, pour 4 tbsp of olive oil, and add chopped onion there.

Chop the onion for Garlic soup with almond and orange

Fry for about 10 minutes while stirring every 2 minutes.Fry chopped onion for Garlic soup with almond and orange

Cook until it turns golden.

Cook onion for Garlic soup with almond and orange


STEP 4. PEEL THE ALMOND AND DRY IN THE OVEN FOR 10 MINUTES

If the water in the next pan has boiled, put 150 g of almond in there for one minute.

Put the almond in the pan for Garlic soup with almond and orange

Then pull out and peel.

To do it quickly, use a towel. Spread it out on the table, put the almond on the one half and cover with the other. Then rub it between two layers. If there is some peel left, repeat again, or finish it by hand.

8-10 minutes before taking out the garlic add almond to dry and roast it a bit.

Roast the almond for Garlic soup with almond and orange


STEP 5. ADD THE BROTH AND CREAM TO THE ONION. BOIL FOR 10 MINUTES. ADD FLESH OF CIABATTA AND GARLIC

When the onion is golden pour 1 l of broth and 285 ml of cream, then stir and boil.

Add the broth and the cream to the pan for Garlic soup with almond and orange

Make the lowest heat and leave for about 10 minutes.

Meanwhile, take a ciabatta,  cut off the crust and tear into small pieces. Take the garlic off the oven, let it cool a bit, and pill it. Then add to the pan with a ciabatta.

Add ciabatta for Garlic soup with almond and orange


STEP 6. ADD THE VINEGAR. COOK FOR 5 MINUTES

Add 2 tbsp of sherry or wine vinegar and leave on the low heat for another 5 minutes. Meanwhile, prep 2 oranges: peel and split into slices.

Also, I recommend putting the rest of the ciabatta to the oven for 5-8 minutes. Sprinkle it with a bit of olive oil, salt, and pepper. 


STEP 7. ADD THE ALMOND AND MASH

Pour everything into a blender bowl if you’re using a stationary blender, add the almond and mash for a couple of minutes. However, if you’re using the hand one, just add the almond to the pan and mash everything there for a couple of minutes.

Try it. Add salt or pepper if needed. 

Mash everything with the blender for Garlic soup with almond and orange

Done! Serve on plates with orange slices and sprinkle well with olive oil. Additionally, serve the crackers!

You can decorate with orange zest, mint leaves and\or cilantro.


SOMETHING, I WANT TO ADD

  • In summer, or when it’s hot, you can cook the cold version of the soup. Just let it cool to room temperature and leave it in the fridge for a couple of hours. It tastes pretty good too.
  • Depending on the season, use seedless grapes instead of oranges.
  • If you’ve read till the end, but still cannot decide, do it quickly. It tastes really amazing. 

Serve the soup.for Garlic soup with almond and orange

Garlic Soup with Almond and Orange

0 from 0 votes
This recipe is one of those that amaze with taste, a combination of ingredients, and simplicity. Therefore this soup is a perfect choice if you want to cook something special for your friends or close ones.
Garlic soup with almond and orange easy to make step-by-step recipe
CourseSoup
CuisineSpanish
Cook Time40 minutes
Total Time1 hour
Servings4
Calories778kcal

Equipment

  • blender (hand or stationary)

Ingredients

  • 3 large bulbs of garlic
  • 1 white onion 
  • 285 ml cream 10-15 %
  • 1 ciabatta
  • 1 l chicken broth or vegetable broth
  • 2  tbsp sherry vinegar or white wine vinegar
  • 150 g almonds
  • 2 oranges
  • olive oil
  • black pepper
  • salt

Instructions

  • Preheat the oven to 180 degrees, and put a pot with some water on fire.
  • Peel the bulb of garlic, but don’t peel the cloves. Cover the baking sheet with foil or parchment and put the garlic there. When the oven is heated up, put the baking sheet in there for half an hour.
  • Chop finely 1 onion. Take a thick pan, put on low heat, pour 4 tbsp of olive oil, and add chopped onion there. Fry for about 10 minutes while stirring every 2 minutes. Cook until it turns golden.
  • If the water in the next pan has boiled, put 150 g of almond in there for one minute. Then pull out and peel. 8-10 minutes before taking out the garlic add almond to dry and roast it a bit.
  • When the onion is golden pour 1 l of broth and 285 ml of cream, then stir and boil. Make the lowest heat and leave for about 10 minutes.
  • Meanwhile, take a ciabatta,  cut off the crust and tear into small pieces. Take the garlic off the oven, let it cool a bit, and pill it. Then add to the pan with a ciabatta.
  • Add 2 tbsp of sherry or wine vinegar and leave on the low heat for another 5 minutes. Meanwhile, prep the orange: peel and split into slices.
  • Also, I recommend putting the rest of the ciabatta to the oven for 5-8 minutes. Sprinkle it with a bit of olive oil, salt, and pepper.
  • Pour everything into a blender bowl if you’re using a stationary blender, add the almond and mash for a couple of minutes. However, if you’re using the hand one, just add the almond to the pan and mash everything there for a couple of minutes.
  • Add salt or pepper if needed.
  • Serve on plates with orange slices and sprinkle well with olive oil. Additionally, serve the crackers! You can decorate with orange zest, mint leaves andor cilantro.

Nutrition

Calories: 778kcal | Carbohydrates: 75g | Protein: 21g | Fat: 46g | Saturated Fat: 18g | Cholesterol: 98mg | Sodium: 1496mg | Potassium: 686mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1195IU | Vitamin C: 56mg | Calcium: 197mg | Iron: 2mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!

 

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Light Asian-style Soup with Buckwheat Noodles and Salmon easy to make step-by-step recipe

The main advantage of this soup is that you don’t need any exotic ingredients. The one that you might have problems with finding is buckwheat noodles. In case you are the one it has happened to, on an exceptional basis I’ll let you replace it with rice or wheat Chinese noodles.

The taste of soup highly depends on the broth. Preferably to cook it yourself, but in this case, we’ll waste time and mobility. Personally I used a bouillon cube, but it’s totally up to you.

If you have already cooked or frozen broth – that’s perfect, if no – 1 or 2 bouillon cubes and you’re done. But use only high-quality cubes.

What you Need to Cook Light Asian-style Soup with Buckwheat Noodles and Salmon

INGREDIENTS:

  • a bunch of spring onion (5-6 pcs)
  • 1,2 l chicken broth
  • a thumb-sized piece of ginger root
  • 1 anise star or 1\2 teaspoon of anise
  • 2 tbsp of soy sauce
  • 1 tsp of red wine vinegar
  • 200 g buckwheat noodles (soba)
  • 4 salmon fillets 150-200 g each or one whole piece
  • olive oil
  • salt, pepper

EQUIPMENT:

nothing unusual is needed

How to Make Light Asian-style Soup with Buckwheat Noodles and Salmon: Step-by-Step Instructions  🔪

STEP 1. CHOP THE ONION AND GINGER, PUT THE BROTH ON THE FIRE

First, let’s take 5-6 spring onion stalks and finely chop them. For soup, we need a white and light-green part (3-4 cm above white). The rest part put aside, we’ll use it later for decoration.

Peel and slice 5 cm of ginger as thick as a thumb.

Chopping onion stalks and slicing ginger for light asian-style soup with buckwheat noodles and salmon


STEP 2. SCENT THE BROTH AND COOK FOR 10 MINUTES

When the broth boiled, add: chopped onion (white and light-green part) and ginger, 2 tbsp of soy sauce, 1 tsp of red wine vinegar, 1 anise star or 1\2 of anise. Then make a low-heat and leave for 10 minutes.

Adding onion, ginger, soy sauce, vinegar, anise to the broth for light asian-style soup with buckwheat noodles and salmon


STEP 3. STRAIN THE BROTH AND COOK NOODLES

Strain the broth into a separate container using a sieve, strainer, or gauze and then pour it back to the pot.

Straining the broth into a separate container for light asian-style soup with buckwheat noodles and salmon

Boil and add 100-200 g of buckwheat noodles. Cook for 4 minutes and take off.

Adding buckwheat noodles for light asian-style soup with buckwheat noodles and salmon
How many noodles exactly do we need, you can ask? It depends on what you wanna get: soup with noodles or noodles with soup. The thing is, noodles will soak up some fluid. But we haven’t got much of it already.

If you add 200 g of noodles, we’ll have only 120-150 g of broth per serving. That’s more like noodles with soup.
In the case, we add 100 g of noodles, it’ll remain 200-250 ml of broth per serving.

A specified amount of ingredients is good for 4 servings.

Calculating the right amount of noodles for light asian-style soup with buckwheat noodles and salmon

As now you’re fully informed, I totally trust you with a decision on how much noodles to add.


STEP 4. FRY THE SALMON

Properly warm up a small frying pan.

Salt and pepper a piece of salmon, add some olive oil and put it to the frying pan. Cook for 4 minutes on either side.

Frying salmon for light asian-style soup with buckwheat noodles and salmonIf you have one whole piece of fish, cut it according to the number of servings. For example, I had 2 servings, that’s why I fried 2 pieces of salmon.

Cutting the salmon according to the number of servings for light asian-style soup with buckwheat noodles and salmon


STEP 5. PLATE THE SOUP AND ADD A SALMON

Prepare 4 bowls (or as many as you cooked).

Pull the noodles out from the pot with broth using metal tongs and serve into plates equally. Then do the same with broth.

Put into each plate a piece of salmon and decorate with spring onion. Serve right away.

Plating the soup and decorating it with onion for light asian-style soup with buckwheat noodles and salmonPutting into each plate a piece of salmon for light asian-style soup with buckwheat noodles and salmon

 

Light Asian-style Soup with Buckwheat Noodles and Salmon

5 from 1 vote
The main advantage of this soup is that you don’t need any exotic ingredients. The one that you might have problems with finding is buckwheat noodles. In case you are the one it has happened to, on an exceptional basis I’ll let you replace it with rice or wheat Chinese noodles.
Light Asian-style Soup with Buckwheat Noodles and Salmon easy to make step-by-step recipe
CourseSoup
CuisineChinese
Cook Time10 minutes
Total Time25 minutes
Servings4
Calories473kcal

Equipment

  • nothing unusual is needed

Ingredients

  • 5-6 pcs spring onion
  • 1,2 l chicken broth
  • 1 pc ginger root thumb-sized
  • ½ tsp anise or 1 anise star
  • 2 tbsp soy sauce
  • 1 tsp red wine vinegar
  • 200 g buckwheat noodles
  • 800 g salmon fillets
  • olive oil
  • salt
  • pepper

Instructions

  • First, let’s take 5-6 spring onion stalks and finely chop them. For soup, we need a white and light-green part (3-4 cm above white).  The rest part put aside, we’ll use it later for decoration.
  • Peel and slice 5 cm of ginger as thick as a thumb.
  • When the broth boiled, add: chopped onion (white and light-green part) and ginger, 2 tbsp of soy sauce, 1 tsp of red wine vinegar, 1 anise star or 12 tsp of anise. Then make a low-heat and leave for 10 minutes.
  • Strain the broth into a separate container using a sieve, strainer, or gauze and then pour it back to the pot. Boil and add 100-200 g of buckwheat noodles. Cook for 4 minutes and take off.
  • Properly warm up a small frying pan. Salt and pepper a piece of salmon, add some olive oil and put it to the frying pan. Cook for 4 minutes on either side. If you have one whole piece of fish, cut it according to the number of servings.
  • Prepare 4 bowls (or as many as you cooked). Pull the noodles out from the pot with broth using metal tongs and serve into plates equally. Then do the same with broth. Put into each plate a piece of salmon and decorate with spring onion. Serve right away.

Nutrition

Calories: 473kcal | Carbohydrates: 39g | Protein: 49g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 1995mg | Potassium: 1362mg | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 4mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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Mexican Lime Soup easy to make step-by-step recipe

Mexican Lime Soup

by admin

How about lime soup? Yeah, you’ve heard it right, lime soup, the soup with limes. Okay, keep calm, it’s not the only ingredient. Actually there are very few of them, but thanks to their specific flavor, it’s enough to add a bit of summer freshness. 

Another outstanding thing about this Mexican lime soup it’s the amazing broth.  Cinnamon, clove, allspice, black pepper, and oregano make a mind-blowing flavor combination, and won’t leave anyone indifferent. Extra spices are compensated with citrus ingredients: lime and grapefruit juice adds a bit of soreness and therefore we get a balanced taste. 

I use a chili pepper to add more spiciness. A hot soup becomes even hotter and tastier with chili pepper, what could be better? But, sure you don’t need to use it if you don’t wanna. 

There is one more nuance, I would like to clarify before cooking. In the original recipe, we use tortilla chips for serving. We fry them with butter and add specifically before serving. They become something like corn noodles when soaked.

But as it turned out, that’s not that easy to find them when needed. I didn’t find them in any of the three big supermarkets. As all the other ingredients were bought, I wasn’t ready to give up the idea. So I took the liberty and bought plain pita bread.

In general, I was more than satisfied with the result, so if you have any difficulties with finding tortilla chips too, feel free to replace it. Of course, a corn tortilla is still the best option, so you don’t need to replace anything if there is no problem to get it. 

What you Need to Cook  Mexican Lime Soup

INGREDIENTS:

  • 2 limes
  • 1 grapefruit
  • 1 onion
  • 500 g chicken or turkey breasts 
  • 8 cloves of garlic
  • 4 bay leaves
  • 3 clove flowers
  • 1 cinnamon stick
  • 5 allspice peas
  • 15 black pepper peas
  • a pinch of oregano
  • 1l chicken broth 
  • 2 small tomatoes 
  • corn tortillas (or you can replace with pita bread)
  • vegetable oil
  • salt, pepper

EQUIPMENT:

nothing, that you wouldn’t have

How to Make Mexican Lime Soup: Step-by-Step Instructions  🔪

STEP 1. COOK THE BROTH

The first thing you need to do is to make zest and citrus juice. You can do it later but it is better to have it at your fingertips.

Make a zest of 2 limes and a half of a grapefruit with a vegetable peeler. It’s better to make bigger pieces as we’ll simmer it and then remove from the pot. Really, it’s not much fun to wring out the tiniest bits. Put aside.

You no longer need the remaining juice, so feel free to use it for any other purposes. 

Making a zest for Mexican Lime Soup

For the broth cut an onion in a half. Put one half to the pot and the other put aside, we’ll use it later.

Cut an onion in a half for Mexican Lime Soup

Measure the spices: 4 cloves of garlic, 4 bay leaves, 3 clove flowers, 1 cinnamon stick (approximately 7 cm in length ), 5 allspice peas, 15 black pepper peas, and big oregano pinch

Measuring the spices for Mexican Lime Soup

Pour 1 l of chicken broth to the onion, add 2 chicken breasts and spices to the pot. Simmer for 30 minutes after boiling.


STEP 2. BAKE GARLIC WITH TOMATOES

We’ll do it on the open burner. That’s an interesting method, which adds a fire smell and reveals the taste in a completely different way. And most importantly, it’s super easy. You’ll need metal tongs or two forks in a pinch. In the case of garlic, forks are even more suitable. Put the vegetables on the fork (I used fondue forks), make the bigger fire and fry well.

For our soup take 4 cloves of garlic and 2 tomatoes. You don’t need to peel the garlic- peel protects the pulp from burning and helps to bake it evenly.

 

Cook for 3 minutes to get charred all around while constantly flipping it. 

Baking garlic for Mexican Lime Soup

From 30 seconds to 1 minute is enough for tomatoes.

Baking Tomatoes for Mexican Lime Soup

When it’s ready, the peel should be mild, roasted, and easy to remove. Put the vegetables on the wooden cooking board and let them cool down.

Letting vegetables to cool down for Mexican Lime Soup

When they’ve cooled, remove the peel and chop finely. Chop the other half of an onion and 1 dry chili pepper too (if you’re planning to make it spicy).


STEP 3. STRAIN THE BROTH AND SIMMER IT WITH A LIME AND GRAPEFRUIT ZEST

When the chicken is ready (right in a half an hour after boiling), lay it out of the pot. Strain the broth through the sieve. 

Put in there a lemon and grapefruit zest and let it simmer for about 10-15 minutes.

 


STEP 4. COOK THE SOFRITO

While the broth is simmering let’s cook the sofrito. This is a sauce based on tomatoes, onions, and garlic.

Melt a few tablespoons of butter in the pot and add chopped vegetables from the previous step. Cook for about 10 minutes on the low-medium heat while constantly stirring.

Adding chopped vegetables to the pot for Mexican Lime Soup

You need to catch a moment when the liquid evaporated but the mass itself didn’t become brown.

 


STEP 5. MIX ALL THE INGREDIENTS FOR THE SAUCE

When sofrito is ready, pull the zest out of a broth and pour it to the pot with sofrito. Add juice from step 1 and mix. Taste it and add salt if needed.

Adding juice and salt to sofrito for Mexican Lime Soup

The last thing you need to do is to slice the corn tortilla (or pita bread) and roast with unsalted butter until golden.

 


STEP 6. PUT THE SOUP TOGETHER

Tear the chicken up to the small pieces and put on the bottom of the plate.

Tear the chicken up to the small pieces for Mexican Lime Soup

Pour the broth as much as needed and place the tortilla chips on the top.

Pouring the broth as much as needed for Mexican Lime Soup

Decorate the soup with a slice of lime and some green stuff like parsley or cilantro.

Decorating the Mexican Lime Soup

Mexican lime soup

0 from 0 votes
How about lime soup?  Cinnamon, clove, allspice, black pepper, and oregano make a mind-blowing flavor combination, and won’t leave anyone indifferent.
Mexican Lime Soup easy to make step-by-step recipe
CourseSoup
CuisineMexican
Cook Time55 minutes
Total Time1 hour 15 minutes
Servings4
Calories868kcal

Equipment

  • nothing, that you wouldn’t have

Ingredients

  • 2 limes
  • 1 grapefruit
  • 1 onion
  • 500 g chicken breasts or turkey breasts
  • 8 cloves of garlic
  • 4 bay leaves
  • 3 clove flowers
  • 1 cinnamon stick
  • 5 allspice peas
  • 15 black pepper peas
  • pinch oregano
  • 1 l chicken broth
  • 2 small tomatoes
  • corn tortillas or you can replace with pita bread
  • vegetable oil
  • salt
  • pepper

Instructions

  • Make a zest of 2 limes and a half of a grapefruit with a vegetable peeler. It’s better to make bigger pieces as we’ll simmer it and then remove from the pot.
  • For the broth cut an onion in a half. Put one half to the pot and the other put aside, we’ll use it later.
  • Measure the spices: 4 cloves of garlic, 4 bay leaves, 3 clove flowers, 1 cinnamon stick (approximately 7 cm in length ), 5 allspice peas, 15 black pepper peas, and big oregano pinch.
  • Pour 1 l of chicken broth to the onion, add 2 chicken breasts and spices to the pot. Simmer for 30 minutes after boiling.
  • For our soup take 4 cloves of garlic and 2 tomatoes. You don’t need to peel the garlic- peel protects the pulp from burning and helps to bake it evenly. Put the vegetables on the fork (I used fondue forks), make the bigger fire and fry well.
  • Cook for 3 minutes to get charred all around while constantly flipping it. From 30 seconds to 1 minute is enough for tomatoes.
  • Put the vegetables on the wooden cooking board and let them cool down. When they’ve cooled, remove the peel and chop finely.
  • Chop the other half of an onion and 1 dry chili pepper too (if you’re planning to make it spicy).
  • When the chicken is ready (right in a half an hour after boiling), lay it out of the pot. Strain the broth through the sieve. Put in there a lemon and grapefruit zest and let it simmer for about 10-15 minutes.
  • Melt a few tablespoons of butter in the pot and add chopped vegetables from the previous step. Cook for about 10 minutes on the low-medium heat while constantly stirring. You need to catch a moment when the liquid evaporated but the mass itself didn't become brown.
  • When sofrito is ready, pull the zest out of a broth and pour it to the pot with sofrito. Add juice from step 1 and mix. Taste it and add salt if needed.
  • The last thing you need to do is to slice the corn tortilla (or pita bread) and roast with unsalted butter until golden.
  • Tear the chicken up to the small pieces and put on the bottom of the plate. Pour the broth as much as needed and place the tortilla chips on the top. Decorate the soup with a slice of lime and some green stuff like parsley or cilantro.

Nutrition

Calories: 868kcal | Carbohydrates: 69g | Protein: 118g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 320mg | Sodium: 4264mg | Potassium: 3812mg | Fiber: 14g | Sugar: 27g | Vitamin A: 5330IU | Vitamin C: 238mg | Calcium: 289mg | Iron: 6mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!

 

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Vegetarian Leek and Potato Soup easy to make step-by-step recipe

Vegetarian Leek and Potato Soup

by admin

Many of you know the classic French recipe of onion soup. The one which is traditionally served with croutons and cheese. It has a sweet, rich flavor that you definitely can’t associate with an onion. Caramelization unbelievably changes the taste and makes it completely different from the typical and boring onion taste everyone is used to. This recipe is about an onion soup too, but a different one.

We’ll cook it with a leek and potato. The recipe is pretty different from a French onion soup, actually it’s a completely different dish with a few similarities.

Firstly, the foundation of both soup is onion but different kinds. Secondly, while preparing, taste significantly changes, sharpness and bitterness replaces with sweetness and cream flavor.

The soup is very light however filled with interesting taste combinations. And despite almost 100% vegetable foundation, it is very hearty. You can exclude milk and cream, if you want or depending on your personal views.

What you need to cook Leek and Potato Soup? 🍲

Ingredients

— 200 g potatoes

— 200 g onions

— 750 g leek

— 120 g butter

— 1l vegetable broth

— 100 ml cream 30%+

— 50 ml milk 1-2%

— A few stalks of thyme, parsley, celery;

— salt, pepper

Equipment

How to Make Veggie Leek and Potato Soup: step-by-step instruction 🍽️

Step 1. Prepare the ingredients

Wash the onion (cut in half lengthwise and hold it under the running water for a while. Remember, the dirt often hides among the green leaves).

Wash and peel 200 g of potatoes.

Cut the Potatoes for Leek and Potato Soup
Cut potatoes into thin slices, put into a strainer and wash under the running water for a couple of minutes. And now some routine work with a knife: cut into thin slices all 750 g of leeks. Use a food processor if you have one ( and why did it occur to me only now?).

Measure a 200 g of onion, peel it and slice into thin half-rings.

Cut the onions for Leek and Potato Soup
Measure 1l of vegetable broth into a small pot and put it to warm up on a small fire.

STEP 2. PREPARE THE FOUNDATION OF THE SOUP (POTATO, ONION, LEEK)

Melt 120 g of butter in a large stew pot or a saucepan.

Melting Butter in the Pan for Leek and Potato Soup
Add sliced potato and onion. Cook it for 10 minutes stirring from time to time.

Add all sliced leek and cook stirring for another 5-7 minutes. When the leek becomes mild, shrinks, and there would be no smell of fresh leek – move on to the next step.

Cooking the Leek for Leek and Potato Soup

Meanwhile, find a minute to make a bouquet garni. Take a few stalks of parsel, thyme, one stalk of rosemary and tie them up.

STEP 3. ADD A BROTH, LET IT BREW WITH A GARNI AND MASH IT.

To the pot with simmering ingredients pour warm broth, put a garni bouquet, boil and then turn down the fire.

After that pour 100 ml of cream and 50 ml of milk. Cover the pot and cook for another 10 minutes.

Cooked Leek and Potato Soup
Take out a garni bouquet and mash the soup. I recommend doing it with a high-power stationary blender in order to get a perfectly smooth creamy texture. You can also use a hand blender, but it’ll take a bit more time.

Veggie Leek and Potato Soup in the bowl

 

Vegetarian Leek and Potato Cream-Soup

5 from 1 vote
The soup is very light however filled with interesting taste combinations. And despite almost 100% vegetable foundation, it is very hearty. You can exclude milk and cream, if you want or depending on  your personal views.
Vegetarian Leek and Potato Soup easy to make step-by-step recipe
Courselunch, Soup
CuisineFrench
Cook Time15 minutes
Total Time30 minutes
Servings4
Calories494kcal

Ingredients

  • 200 g potatoes
  • 200 g onions
  • 750 g leeks
  • 120 g unslated butter
  • 1 l vegetable stock
  • 100 ml Heavy Cream
  • 50 ml milk
  • few stalks thyme, parsley, celery
  • pinch salt
  • pinch black pepper

Instructions

  • Wash the onion (cut in half lengthwise and hold it under the running water for a while. Remember, the dirt often hides among the green leaves)
    Wash and peel 200 g of potatoes.
  • Cut potatoes into thin slices, put into a strainer and wash under the running water for a couple of minutes. And now some routine work with a knife: cut into thin slices all 750 g of leeks. Use a food processor if you have one ( and why did it occur to me only now?). 
    Measure a 200 g of onion, peel it and slice into thin halfrings.
    Measure 1 l of vegetable broth into a small pot and put it to warm up on a small fire. 
  • Melt 120 g of butter in a large stew pot or a saucepan.
    Add sliced potato and onion. Cook it for 10 minutes stirring from time to time. Add all sliced leek and cook stirring for another 5-7 minutes. When the leek becomes mild, shrinks, and there would be no smell of fresh leek - move on to the next step. Meanwhile, find a minute to make a bouquet garni. Take a few stalks of parsel, thyme, one stalk of rosemary and tie them up. 
  • After that pour 100 ml of cream and 50 ml of milk. Cover the pot and cook for another 10 minutes. 
  • Take out a garni bouquet and mash the soup. I recommend doing it with a high-power stationary blender in order to get a perfectly smooth creamy texture. You can also use a hand blender, but it’ll take a bit more time. 

Nutrition

Calories: 494kcal | Carbohydrates: 44g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 100mg | Sodium: 1061mg | Potassium: 656mg | Fiber: 5g | Sugar: 13g | Vitamin A: 4796IU | Vitamin C: 36mg | Calcium: 166mg | Iron: 4mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
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