Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, leek & celery soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Leek & Celery Soup is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Leek & Celery Soup is something that I’ve loved my whole life. They are nice and they look fantastic.
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or tareh, are also cultivars of.
To begin with this recipe, we have to prepare a few ingredients. You can cook leek & celery soup using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Leek & Celery Soup:
- Take vegetable oil, preferably cold-pressed
- Make ready small onion (I used red onion coz had one spare), chopped
- Prepare leek, washed and thinly sliced
- Make ready celery, chopped with leaves set aside for Step 6
- Get garlic, chopped
- Make ready new potatoes, diced
- Prepare vegetable stock (I used Marigold powder)
- Prepare bay leaves
- Prepare Salt
- Take Ground black pepper
- Take low-fat crème fraiche
They're great in chicken and ham dishes and particularly tasty for recipes that include cheese and cream. Leek, (Allium porrum), hardy biennial plant of the amaryllis family (Amaryllidaceae), grown as a vegetable. The leek is an ancient crop and is native to eastern Mediterranean lands and the Middle East. The plant is related to the onion and has a mild, sweet, onionlike flavour.
Steps to make Leek & Celery Soup:
- Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onion for 2 minutes, stirring only to avoid sticking.
- Add the leek and cook for a further 3 minutes, stirring occasionally.
- Stir in the celery, garlic and potato and continue cooking for a further 5 minutes or until the leeks are soft but not browned, stirring occasionally.
- Add the stock and stir gently but thoroughly. Add the bay leaves, bring to the boil, cover and simmer for 25 minutes or until the vegetables are nicely softened, stirring occasionally. Remove the bay leaves.
- Move the pan off the heat, season to taste, whizz to the desired consistency (or, as I chose to do, leave it unwhizzed) and then stir in the crème fraîche.
- Return to the heat and quickly bring the soup to piping hot but not boiling point and serve into warmed soup bowls. Garnish with the set-aside celery leaves.
- Serve with granary bread or crusty rolls - if you’re allowing yourself the carbs!
The leek is an ancient crop and is native to eastern Mediterranean lands and the Middle East. The plant is related to the onion and has a mild, sweet, onionlike flavour. Leek stalks are Leek, Allium ampeloprasum, also known as Allium porrum, is a biennial vegetable in the family Liliaceae, grown for its edible bulb and leaves. The plant is a slightly developed bulb attached to a cylindrical stem formed by the overlapping thick, flat leaves. The plant can produce clusters of white, pink or purple flowers and blue-black seeds in the second year.
So that’s going to wrap this up with this special food leek & celery soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
