Steps to Make Homemade Leek soup with cream and curry
Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, Recipe of Perfect Leek soup with cream and curry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Leek soup with cream and curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Leek soup with cream and curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Leek soup with cream and curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Leek soup with cream and curry estimated approx 30min.
To begin with this recipe, we have to first prepare a few ingredients. You can have Leek soup with cream and curry using 10 ingredients and 10 steps. Here is how you can achieve it.
This soup is eaten best in the autumn and winter seasons. It's full of vitamins and minerals to get you through these cold months. The potatoes and cream give it a nice creamy texture. Eat with some fresh rye bread topped with butter and a slice of spicy ripe cheese.
Ingredients and spices that need to be Make ready to make Leek soup with cream and curry:
- 400-600 grams fresh leek stalks (medium thick have best taste)
- 1 medium sized yellow onion
- 2 medium sized soft boiling potatoes
- 1 clove garlic
- 1 liter stock (chicken, vegetable or beef)
- 100 ml cooking cream
- 1 tablespoon cream butter
- 1 teaspoon yellow curry powder
- some fresh ground black pepper and sea salt
- electrical blender
Instructions to make Leek soup with cream and curry
- 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
- Peel and cut the potatoes in 1cm cubes, add to the boiling water with a little salt and boil for 20 minutes untill soft
- Meanwhile cut the onion and garlic in small pieces and put aside
- 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
- Put a 2-3 liter soup pan on medium heat with the cream butter
- When the butter is hot add the onion and garlic and fry the slowly untill soft, when half done, add the curry powder
- 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
- Use the electrical hand blender to blend the soup smooth
- 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
- Add to a bowl or soup plate and garnish with some leek rings
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