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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, leek soup with cream and curry. It is one of my favorites. For mine, I am going to make it a 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’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Leek soup with cream and curry is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

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

Serve hot and garnish with grated cheese. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. It's made without cream, is low-fat with an oil-free option, and ready Herbs: I used dried thyme, but a few fresh sprigs would be great too.

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

Stir to blend and remove from heat. It's made without cream, is low-fat with an oil-free option, and ready Herbs: I used dried thyme, but a few fresh sprigs would be great too. I've also made this soup with one of my favorite herb blends for soup, herbes de. It's dairy-free, healthy, delicious & perfect for a quick lunch or dinner! A creamy and thick Potato & Leek Soup, with the delicious addition of bacon (makes all things better), this soup is an excellent winter warmer.

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