Recipe of Quick Leek & Celery Soup
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Ultimate Leek & Celery Soup. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Leek & Celery Soup, 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 & Celery Soup 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 & Celery Soup is 4-6 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 & Celery Soup estimated approx 40-50 minutes including prep.
To get started with this particular recipe, we must prepare a few components. You can have Leek & Celery Soup using 11 ingredients and 7 steps. Here is how you cook that.
A lowish-calorie (omit the potato and crème fraîche to make it lower if you wish - but it’ll taste different!) but tasty soup for autumn.
Ingredients and spices that need to be Make ready to make Leek & Celery Soup:
- 1 tbsp vegetable oil, preferably cold-pressed
- 1 small onion (I used red onion coz had one spare), chopped
- 1 leek, washed and thinly sliced
- 3-4 sticks celery, chopped with leaves set aside for Step 6
- 3 cloves garlic, chopped
- 100 g new potatoes, diced
- 1 1/2 litre vegetable stock (I used Marigold powder)
- 2 bay leaves
- Salt
- Ground black pepper
- 100 ml low-fat crème fraiche
Instructions to make Leek & Celery Soup
- Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onion for 2 minutes, stirring only to avoid sticking.
- Add the leek and cook for a further 3 minutes, stirring occasionally.
- Stir in the celery, garlic and potato and continue cooking for a further 5 minutes or until the leeks are soft but not browned, stirring occasionally.
- Add the stock and stir gently but thoroughly. Add the bay leaves, bring to the boil, cover and simmer for 25 minutes or until the vegetables are nicely softened, stirring occasionally. Remove the bay leaves.
- Move the pan off the heat, season to taste, whizz to the desired consistency (or, as I chose to do, leave it unwhizzed) and then stir in the crème fraîche.
- Return to the heat and quickly bring the soup to piping hot but not boiling point and serve into warmed soup bowls. Garnish with the set-aside celery leaves.
- Serve with granary bread or crusty rolls - if you’re allowing yourself the carbs!
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