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Leek soup

Leek soup

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Leek soup:

The leek is cut into rounds (white part), the diced vegetables or as desired and boiled. After a few boils, add the rice and let it boil over the right heat. When the vegetables are cooked and the rice is turned off, add the salt. and if you don't want to fast, beat an egg and use a fork to make rags


Leek and potato soup, fasting recipe & # 8211 video recipe

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Leek and potato soup, a tasty, filling soup that I prepare quite often and that I like very much. My family is very fond of soups, so they are indispensable on our tables. I do very often and lentil soup or dried pea soup, both much loved by all of me. For some time now, however, I have had a new help for the best soups. It's about the ultra high speed blender Tefal Ultrablend Cook, a blender with cooking function. Honestly, it seems to me the coolest invention of the washing machine so far.

But what does a blender with a cooking function mean? It means that this super blender cooks our soups. Yes, you read that right, it's a blender that not only passes, grinds and makes smoothies, but he also cooks soups, compotes, fruit and vegetable sauces or any other dishes like this. I find it really cool. I have had it for some time and I have used it in the same way. It really can't be easier. I made all kinds of soups with it, with any vegetables I had in the fridge and that would otherwise have spoiled. Because it does all the work for you, it really gives you the courage to try healthy recipes.

It helped me a lot in the process of diversifying my little girl. I would put all the vegetables for the soup in the blender, I would put water and I would see my work quietly. After the soup is ready, the blender passes it through, so all you have to do is serve it. Keep in mind that for children up to the age of one, we do not put salt in food. Sometimes pediatricians even recommend up to 2 years. For diversification, use the vegetables that your child loves and add something that he does not usually eat, but in small quantities, so that he does not feel it in the soup.

The ingredients in leek soup with potatoes are few and handy. In addition to leeks and potatoes, I also added garlic, herbs and olive oil. You can add other vegetables, if you want, but I love the combination of leeks and potatoes, so I want to feel the taste of these 2 vegetables. For a richer taste, I added vegetable soup, but you can also add water or chicken soup. I hope you like this leek soup with potatoes and I invite you to try my recipe for cooked vegetable soup, just as tasty and aromatic.


Leek and potato soup

Are you ready to enjoy this meatless leek soup?

TABLE FOR: 6

READY IN: 50 minutes

DIFFICULTY: Relaxed

Ingredient list

• 500g leek
• 2 onions
• 40g butter
• 2 tablespoons olive oil
• 600g potatoes
• 2 cloves of garlic
• 1 vegetable soup
• 1 tablespoon Dijon mustard berries
• 1 teaspoon of salt
• 1/2 teaspoon black pepper

How do you prepare?

• Peel and wash leeks and onions, peel potatoes.
• Cut the leeks into thin rings and the potatoes and onions into cubes.
• Heat the olive oil together with the butter in a pan and place the vegetables.
• Add salt and season with black pepper. Cook over medium heat for about 15 minutes, stirring frequently.
• Add the crushed garlic and cook for about a minute.
• Put the mustard and pour the hot soup. Bring to the boil, reduce the heat and cook for another 15 minutes, until the vegetables are done.
• Serve hot soup with crispy bread.
• To garnish, you can use leeks cut thinly along the length, fried in oil until crispy.


Potato cream soup, leeks and green garlic

Heat 2 tablespoons olive oil in a large soup pot over medium heat. Cook the garlic, leeks and celery in it with 1/2 teaspoon of salt. Then let them cook on low heat for 10 minutes until soft.

Add the potatoes, water, bay leaf, thyme, parsley and a pinch of salt and simmer, covered, over low heat for 30 minutes.

Remove the bay leaf and thyme sprigs and pass the soup through a blender and then strain it through a thick sieve, pressing with a spoon.

Put the soup on the fire again and season with salt and pepper. Serve hot with a little freshly chopped parsley.

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LEEK, LEUȘTEAN and SALAD SOUP

This healthy soup is cooked in 45 minutes. It contains only seasonal greens, and is very fragrant. The intense taste of larch is tamed by the taste of leeks and salad.

Use young, green, healthy leaves. If they are old, they will give the soup a bitter taste.

Salad, Leuștean and Leek Soup

Consumption of greens brings many health benefits. Studies have shown that they contain antioxidants that help protect eyesight and prevent cataracts or glaucoma.

At the same time, vegetables are rich in chlorophyll, a nutrient that helps purify and oxygenate the blood, and thus maintain a clean and healthy body.

Green soup - recipe

ingredients

• 350 g of lettuce
• 3 medium leeks
• 1 tablespoon of rice
• ătură connection of larch leaves
• 2 teaspoons of sea salt
• 1 liter of water

Wash all the greens and squeeze them well with water. Put a little olive oil in a saucepan. Cut the leeks into thin slices and when the oil has heated up, add it to the bowl. Leave it for about 10 minutes, until the vegetables soften, stirring often.

Add water, rice and salt. Put the lid on and let it simmer until the rice boils well, about 20 minutes. Then add the finely chopped lettuce and larch. Bring to a boil over high heat, and after 2 minutes, turn off the heat.

Pour the soup into the blender (several times) and mix until a fine paste is made. You can also use the manual blender.

If you do not prepare the soup for a day of fasting after you have passed it, pour it back into the pan and add a few tablespoons of cream. Let it boil for a while, then taste the salt.

Serve the soup in bowls, decorated with larch leaves and cream.

The larch has a stronger aroma, and if you don't like it, you can replace it with parsley (use more, about 1 link).

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Ingredient:

- 4 leek stalks
- a quarter cup of butter or margarine
- a large onion, cut in half and sliced
- 1.5 kg of potatoes, cleaned and cut into slices
- 5 cups of chicken soup
- 2 teaspoons of salt
- 2 cups of milk
- a can of sour cream
- garnish: chives, black pepper

Discard all the green heads from the leek and thinly slice the white parts.

Melt the butter in a bowl over medium heat, add the leeks and onions and fry for 5 minutes or until the ingredients are soft. Stir in the potatoes, soup and salt, then bring to the boil. Reduce heat, cover and simmer for 35-40 minutes. Allow to cool slightly.

Gradually put the resulting soup in a blender and let it get a homogeneous consistency. Put it back in the bowl and incorporate the milk and cream. Cook over low heat, stirring often, until leek cream soup heat again (do not let it boil). Garnish, if you want!

An easy recipe, without complications, easy to cook and miraculously delicious! Green and fresh flavors from a soft drink leek cream soup they will make your days a little more beautiful!


Leek soup

- a tablespoon of butter
- 3 cups of thinly sliced ​​leeks (about 3 medium-sized stems)
- 6 cups of golden potatoes peeled and cut into cubes (about 1 kg)
- 2 cups of water
- half a teaspoon of salt
- 500 ml of vegetable soup
- 2 thyme branches

For cheddar cheese croutons:

- 8 thick slices, cut diagonally, of French baguette
- half a cup of grated cheddar cheese
- a teaspoon of ground red pepper

- a third cup of sour cream
- a quarter teaspoon of freshly ground black pepper
- thyme branches (optional)

To prepare the soup, melt the butter in a deep bowl over medium heat. Add the leeks and cook for 10 minutes or until softened, stirring occasionally (not to turn brown).

Add the potatoes, water, salt, soup and thyme sprigs. Bring to the boil, reduce the heat and simmer over low heat, uncovered, for 20 minutes or until the potatoes are very soft.

To prepare the cheddar croutons, place the slices of baguette on a baking sheet. Bake them in the oven for 7 minutes or until they are fried. Turn the slices on the other side, sprinkle a little olive oil and a tablespoon of cheddar cheese. Fry for another 5 minutes or until the cheese melts, then sprinkle with red pepper.

Takes leek soup off the heat and discard the thyme branches. Lightly mash the potatoes and incorporate the cream. Sprinkle with black pepper and serve with those delicious croutons prepared earlier.

This one leek soup it is simple and delicate and suits even the most demanding diet obsessives! The clear aromas of the soup and its creamy taste combine perfectly with the rigidity of the croutons and the freshness of the cream. Delicious!


The leek is cleaned of the outer leaves and the greener part, after which it is washed and cut into 1-2 cm wide pieces. Finely chop the onion and grate the carrots. Cut the potatoes into cubes. Saute leeks, onions and carrots with a little water. If it is prepared with oil, then heat the vegetables a little, then quench them with a few tablespoons of water and simmer. When they have softened, add two and a half liters of water, salt, diced potatoes.

Bring to the boil until all the vegetables are ready, then add the chopped parsley, place the lid on and let it simmer for another minute. If desired, it can be straightened with a little sour cream and eaten with croutons.

You can find other delicious recipes on AntenaSatelor.ro.

& # 8211 recipe from Ostroveni, Dolj county, published in the volume "Recipes chosen for Lent and Christmas" by Simona Lazar, Jurnalul Publishing House, 2010.

Try this video recipe too


The leek is cleaned of the outer leaves and the greener part, after which it is washed and cut into 1-2 cm wide pieces. Finely chop the onion and grate the carrots. Cut the potatoes into cubes. Saute leeks, onions and carrots with a little water. If it is prepared with oil, then heat the vegetables a little, then quench them with a few tablespoons of water and simmer. When they have softened, add two and a half liters of water, salt, diced potatoes.

Bring to the boil until all the vegetables are ready, then add the chopped parsley, place the lid on and let it simmer for another minute. If desired, it can be straightened with a little sour cream and eaten with croutons.

You can find other delicious recipes on AntenaSatelor.ro.

& # 8211 recipe from Ostroveni, Dolj county, published in the volume "Recipes chosen for Lent and Christmas" by Simona Lazar, Jurnalul Publishing House, 2010.

Try this video recipe too


Light recipes: Vichyssoise leek soup

In the summer we do not want to spend three hours in the kitchen, but we will pay attention to the easy network, which is preparing for the big day. b & # 259cut of the head. Such a re & # 539et & # 259 is the delicious sup & # 259 of French origin & # 259, Vichyssoise.

Vichyssoise soup is a good recommendation if you like potatoes and leeks. In fact, even if you are not a big fan of leeks, you will see that in this combination it is almost impossible not to like them. Definitely, the soup contains & # 539 and smells, which gives a delicious taste to any dish that is added.

Officially, Vichyssoise was served at the table after the legend read that Louis XV, fearing that he would not be poisoned, asked several servants to serve him. it tasted like his plate, so when it reached him, the soup was already cold. Fortunately, this supper from Vichy is just as good and warm, so it can be consumed anyway, depending on the ambient temperature and preferably. # 539the personal. Here's how to make this recipe for yourself, but delicious!

Ingredients for 4 portions:

1 onion & # 259 yellow & # 259 large, chopped & # 259
2 tablespoons butter
1 tablespoon oil
3 large potatoes, cur & # 259 & # 539a & # 539i & # 537i t & # 259ia & # 539i cubes
2-4 leeks, depending on how big they are, cut into rounds
1 l of chicken stock (sup & # 259 clear & # 259)
200 ml of sm & acircnt & acircn & # 259
Salt
Pepper
Nuc & # 537oar & # 259
Rounds of green onions (or other green ones) for decoration

How to make Vichyssoise soup:

In a saucepan, heat the butter and oil over low heat, then sauté the onion for about 2 minutes. Put the leeks and mix them lightly for 5 minutes, until slightly softened, then add the diced potatoes, salt and pepper. taste and mix well all for 2 minutes. Then add the clear chicken broth, increase the heat until it starts to boil, after which it is reduced to a low flame and left to simmer. Boil everything for 20 minutes or until the potatoes are boiling. Turn off the heat and leave the soup to cool, enough to put it in the blender (either all at once, or in several rows, depending on the function). 539ie the size of the blender) or mix directly into the pot using a vertical mixer. Subsequently, add the sour cream and put the soup on the fire for another 5 minutes, until it thickens a little. Taste salt and pepper and add a little nutmeg, then shave, after which the fire stops.

Depending on your family's preferences, you can serve the soup at the table either after it has cooled down a bit, or when it is completely cold, or after you have left it. -Refrigerate it overnight. When you put the soup on the plates, decorate it with a few slices of green or other green onions. Depending on the preference of each person's eating style, the soup is good as such, but it is accompanied by a slice of fried chicken. 259.

People who do not tolerate dairy products or do not want to consume them, as well as people who do not consume animal products at all, can make some changes in the diet, without making any changes. 259 and you get away from the charm or the pleasure of taste. Instead of chicken stock, you can use vegetable stock, the amount of butter is replaced with oil, and instead of cream, you can put coconut milk or a cashew paste. To prepare this paste, boil 70 g of cashews for 5 minutes, after which the cashew drains the water and put it in the blender with a spoonful of juice. # 259m & acircie & # 537i a pinch of salt. The dough obtained is placed in the supper at the end of cooking.

Also, for an extra flavor, bacon lovers can fry a few slices very well, without the oil, they become crispy, after which they are crunchy. 537i put them & icircn sup & # 259 at the end, as topping. Those who do not eat meat can make a no less appetizing topping based on soybeans and garlic. 3 tablespoons of granulated soybeans are boiled with a pinch of salt and powdered with garlic powder and 100 ml of water for 2-3 minutes, until they swell. The boiled granules are pressed well in a small sieve to remove the water, then fry for a few minutes in a tablespoon of oil with a smoked paprika powder.


Leek cream soup

1. Peel the carrots, celery and parsley root and boil them whole in water with a pinch of salt.

2. Remove the vegetables, and in the remaining soup, boil the diced potatoes and the sliced ​​leeks.

3. After they have boiled, strain them and crush them with a blender or pass them through a thick sieve. The puree thus obtained, thin it with the soup in which the vegetables were boiled.

4. Add the butter and let it boil for a few minutes. At the end, straighten the leek soup-cream with sour cream and match the taste of salt. Sprinkle with parsley and a few slices of leek for decoration.

Did you know? If you cook the leek for a few minutes, you can keep it in the freezer for six months.

3 leeks
2 l apa
3 potatoes
1 carrot
1 parsley root
1/2 celery
1 tablespoon butter
200 g sour cream
salt


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