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We hope you got insight from reading it, now let’s go back to leek soup with cream and curry recipe. You can have leek soup with cream and curry using 10 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Leek soup with cream and curry:
- You need 400-600 grams fresh leek stalks (medium thick have best taste)
- Get 1 medium sized yellow onion
- Provide 2 medium sized soft boiling potatoes
- Provide 1 clove garlic
- You need 1 liter stock (chicken, vegetable or beef)
- You need 100 ml cooking cream
- Take 1 tablespoon cream butter
- You need 1 teaspoon yellow curry powder
- Provide some fresh ground black pepper and sea salt
- You need 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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