Leek and celery soup recipe
Leek and Celery Soup recipe
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|1.2 l||vegetable or chicken stock, or use 3 stock cubes and water to volume|
|2 tbsp||vegetable oil|
|½ tbsp||chopped fresh herbs|
|salt and fresh ground pepper, to taste|
Rinse the celery and remove any leaves. Coarsely slice and place in a bowl.
Cut the leeks lengthways almost from the root to the tip and rinse under running water to remove any grit or sand. Remove the dark green leaves and roots, slice the remainder and place in the bowl.
Peel the onion, cut into halves and coarsely dice and add to the bowl.
Heat a large pan and add the oil and butter. On a medium-low heat allow the butter to melt and then add the vegetables. Cook gently until the vegetables become just translucent, but do not allow to brown.
If using stock cubes, unwrap and break into water and stir until dissolved. Add the stock to the pan and bring to the boil. Reduce heat and simmer for 20 minutes.
Remove the pan from the heat and add the herbs. Using a stick blender, process to a purée or allow to cool slightly before placing some of the ingredients into the bowl of a blender. Empty the purée into a clean pan and process the remainder.
Reheat the soup, season to taste and serve in bowls with a piece of buttered crusty bread.
Any surplus may be frozen in a container for use at a later date.
Add a splash of cream when serving, a sprig of mint, parsley or coriander when serving, or a few croutons.
ca. 20 min
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