Leek cream soup
Products
Leeks - 300 grams
Potatoes - 3 pieces (medium)
Milk - 0.6 liters
Paprika - 6 grams
Salt to taste
How to make leek cream soup
1. Wash the potatoes, dry thoroughly with paper towels.
2. Place the potatoes in the oven and bake.
3. Chop the leeks finely.
4. Pour oil into a frying pan, lightly fry the onion.
5. Peel the potatoes, cut into 1 centimeter cubes.
6. Place prepared potatoes, warm milk and leeks in a blender.
7. Whisk the food into a homogeneous mass.
8. Boil the soup, add salt.
9. Garnish ready-made leek soup with paprika.
Puree with leeks
ProductsLeeks - 0.5 kilograms
Beef broth - 0.5 liters
Processed cheese - 100 grams
Sweet Bulgarian pepper - 1 piece
Oil (olive or sunflower) - 2 tablespoons
Onions - 2 pieces
Garlic - 1 clove
Green onions - 1 piece
How to cook leek puree
1. Peel and chop onions and bell peppers, remove seeds and stalk from pepper.
2. Peel and chop the garlic with a knife or garlic press.
3. Wash, dry and cut the leek and green onion into small pieces.
4. Preheat a skillet, add oil and put all onions and bell peppers.
5. Add a little broth, simmer vegetables for 10 minutes.
6. Put the stewed vegetables in a separate saucepan, add a little more broth.
7. Cook the soup until the leeks are soft for 7-10 minutes.
8. Heat the broth, add the melted cheese and dissolve the cheese with a blender.
9. Add the prepared cheese to the soup in a thin stream, continuing to stir.
10. Season with salt and pepper puree; add sour cream to taste.
Fusofacts
- Leek called a royal vegetable. He has been known to mankind since ancient times. In ancient Egypt, Rome and Greece, leeks were considered one of the most important vegetables. Leeks came to Europe in the Middle Ages. The Russians began to grow it only in the twentieth century. Leeks were considered a food for the noble and wealthy. Onion greens were used as a salad, and the colorless portion was used in a wide variety of dishes as a condiment. The leek featured prominently even on the table of the Roman emperor Nero.- For cooking dishes use the bases of onion leaves. The leaves are poorly edible due to their excessive rigidity. And the false stem and the false bulb are delicious. The taste of the edible part of the leek is slightly tangy (compared to onion, the taste is more delicate). Dishes with leeks added to them, in addition to the spicy taste, acquire a peculiar aroma. Compared to common onions, leeks contain a lot of juice. Boiled leeks are very good as a soup seasoning.
- Homeland leeks - Western Asia. It was from there that the plant got to the Mediterranean countries. A wild type of leek is the grape onion. Leek is an ancient culture as it was widely used in the Ancient States.
- Gout, urolithiasis, obesity, mental and physical fatigue - this is not a complete list of diseases and painful conditions in which shown use leeks. Leek stimulates digestion, improves appetite, slows down the manifestations of atherosclerosis in the vessels. Thanks to folic acid, leeks are very beneficial for pregnant women. But leeks also have contraindications. Leeks should not be eaten raw by persons with gastric ulcer.
- Leek is one of symbols of Wales... According to legend, David of Welsh, in the war with the Saxons, ordered his soldiers to attach leeks to their helmets. This made it possible to distinguish between friends and enemies.
- Leek - hero of a fairy tale Gianni Rodari "Cipollino". The leek had a mustache so long and strong that it could be used to dry clothes!