Cream of leek soup
30
45
2
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 150 g or 1 potatoe
- 15 ml (1 tablespoon) of vegetable oil
- 15 ml (1 tablespoon) of flour
- 625 ml (2 1/2 cups) of chicken broth
- 1 ml (1/4 teaspoon) of basil
- 1 ml (1/4 teaspoon) of tarragon
- 1 ml (1/4 teaspoon) of savory
- 1 ml (1/4 teaspoon) of celery seeds
- Cooking cream or milk up to taste
Preparation
Side-by-side mode
- Brown Les Cultures de chez nous sliced leeks with oil for 3 minutes at medium heat. Dice the potato and add it to the leeks. Cook 5 more minutes. Add flour and mix well. Add the broth and dried herbs.
- Cook over medium heat for 30 minutes or until the potatoes are cooked through. Pass in a blender to puree. Add cream or milk to the desired consistency.
Did you know that...
Leeks are rich in minerals (iron, potassium, phosphorus, magnesium, copper and calcium).
See the product
