Creamy garlic-leek soup with crispy croutons….
Creamy garlic-leek soup with crispy croutons….

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, creamy garlic-leek soup with crispy croutons….. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Creamy garlic-leek soup with crispy croutons…. is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Creamy garlic-leek soup with crispy croutons…. is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook creamy garlic-leek soup with crispy croutons…. using 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Creamy garlic-leek soup with crispy croutons….:
  1. Prepare 2 medium potatoes
  2. Take 1 onion
  3. Get 1 large leek
  4. Get 2 whole small heads of garlic
  5. Get 7 cups chicken stock or water
  6. Take 1/2 cup cream
  7. Take 3-4 tbsp oil
  8. Get 1 cup chopped parsley or coriander leaf
  9. Make ready 6 slices bread for croutons
  10. Take Salt to taste
  11. Take Black pepper to taste

I know what you're thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave. Melt the butter over medium low heat in a large soup pot. Turn the heat down if they start to brown.

Steps to make Creamy garlic-leek soup with crispy croutons….:
  1. Peel and chop onions medium finely. Set aside. Peel the garlic cloves,set aside. Wash and chop the leek, set aside.
  2. In a heavy pot or saucepan over medium heat, add olive oil. Add the chopped onion,leek, leave to sweat,do not brown. Add the garlic and turn heat to low. Cook gently for about 15 minutes
  3. While that’s cooking,peel and dice the potatoes then add to the pot along with all the chicken stock or water. Season with salt and pepper, simmer gently for 25 to 30 minutes.
  4. Add the cream, mix well then blitz in a blender or use a stick blender directly in the pot. Taste for seasoning.
  5. For the croutons, simply dice up some of the bread and fry in olive oil on low heat until brown and crispy, the slower you cook them, the crispy they will remain in the soup.
  6. Serve with croutons and chopped parsley.

Melt the butter over medium low heat in a large soup pot. Turn the heat down if they start to brown. Add the potatoes, stock, bay leaves, thyme, salt and pepper to pot and bring to a boil. Whisk in the Parmesan and remove from heat. Pureé soup in a food processor or blender; do this in batches, if necessary.

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