Leek soup with cream and curry
Leek soup with cream and curry

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, leek soup with cream and curry. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Leek soup with cream and curry is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Leek soup with cream and curry is something which I’ve loved my entire life. They’re nice and they look fantastic.

Stir in the broth, water, carrots, celery, bouillon, curry powder and pepper. Great recipe for Leek soup with cream and curry. This soup is eaten best in the autumn and winter seasons. It's full of vitamins and minerals to get you through these cold months.

To get started with this recipe, we have to prepare a few components. You can cook leek soup with cream and curry using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Leek soup with cream and curry:
  1. Take 400-600 grams fresh leek stalks (medium thick have best taste)
  2. Prepare 1 medium sized yellow onion
  3. Take 2 medium sized soft boiling potatoes
  4. Take 1 clove garlic
  5. Take 1 liter stock (chicken, vegetable or beef)
  6. Get 100 ml cooking cream
  7. Make ready 1 tablespoon cream butter
  8. Make ready 1 teaspoon yellow curry powder
  9. Take some fresh ground black pepper and sea salt
  10. Get electrical blender

You can use end-of-the-season produce and after it's pureed you'll still end up with a gorgeous, luxurious silky soup. Heat butter in a large pot. Add leeks, celery, chopped garlic and curry powder. Melt butter in a stockpot over medium heat.

Instructions to make Leek soup with cream and curry:
  1. Bring a small pan of water to a boil for the potatoes, they need longer than the soup so I always boil separate, not a must though
  2. Peel and cut the potatoes in 1cm cubes, add to the boiling water with a little salt and boil for 20 minutes untill soft
  3. Meanwhile cut the onion and garlic in small pieces and put aside
  4. Cut the leek in the length and then in half rings, take the rings apart and wash off thoroughly all the sand and mud in a big sif, keep a few rings separate to garnish the soup when served
  5. Put a 2-3 liter soup pan on medium heat with the cream butter
  6. When the butter is hot add the onion and garlic and fry the slowly untill soft, when half done, add the curry powder
  7. Now add the stock, the leek and the potato cubes and bring to a boil, then put the heat down and let it softly boil for 10 minutes
  8. Use the electrical hand blender to blend the soup smooth
  9. Add the cream, some pepper and salt and maybe a little more curry powder to taste and again heat up, when it boils it's done
  10. Add to a bowl or soup plate and garnish with some leek rings

Add leeks, celery, chopped garlic and curry powder. Melt butter in a stockpot over medium heat. Add the potatoes, arame, rosemary, curry powder and water. Blend until smooth in a blender with the garlic clove and soy sauce. Coconut Curry Soup with leeks is a healthy soup recipe made in the Instant Pot.

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