Leek and celery soup
15
35
6
No
Ingredients
- 45 ml (3 tablespoons) butter or vegetable oil
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 1 liter (4 cups) of chopped celery
- 2 chopped onions
- 1 large potato, peeled and diced
- 1 ml (1/4 teaspoon) of thyme
- 1 ml (1/4 teaspoon) of pepper
- 750 ml (3 cups) of chicken broth
- 1/2 cup (125 ml) whipping cream or milk (optional)
Preparation
Side-by-side mode
- Melt butter over medium-low heat in a large saucepan. Add Les Cultures de chez nous sliced leeks, celery and onions and sauté for 5 minutes. Add the potato, thyme and pepper, cover and cook, stirring occasionally, until the vegetables are softened without being colored, about 15 minutes (lower heat if necessary).
- Add the chicken broth and 750 ml (3 cups) of water. Bring to a boil. Reduce the heat, cover the pot and simmer for about 20 minutes or until the potatoes are very tender.
- Using a blender, reduce the vegetables to a smooth purée. While pressing, then pass the puree through a fine sieve placed over a clean saucepan. Discard the solids. If desired, stir in the cream and bring to a boil.
- When ready to serve, garnish with chives, if desired.
Did you know that...
Our sliced leeks are washed and ready to cook. All you have to do is open the bag!
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80
6
Budget
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