Leek soup purée
Description
The soup is simple and quick to prepare. In our country, pureed soups and cream soups are becoming increasingly popular not only because of their texture but also due to their ingredient combinations. In the past, we used to add potatoes, pasta, or grains, along with a sauté of onions and carrots, to an ordinary soup. Indeed, such soups have become slightly boring. Pureed soups, on the other hand, have a much more diverse composition. I must admit, I would never have thought of making a regular soup with potatoes, leek, carrots, and celery. My first reaction would have been: "Is this even edible?" Yet, in a pureed soup containing all these ingredients, everything blends together so harmoniously that it's impossible to remove any single component. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the potatoes, onion, and carrots, then rinse them together with the celery and leek.
- 2
Step 2
Pour 1.5 liters of water into a saucepan and place over heat. Add half of the carrot, sliced into rounds, half of the onion, celery stalks cut into pieces, one bay leaf, peppercorns, and salt. Bring to a boil, then simmer over low heat for 20 minutes.
- 3
Step 3
Then remove all the vegetables, strain the broth, and return it to the pot. Look how beautiful our vegetable broth has turned out.
- 4
Step 4
Cut the potatoes into small cubes and add them to the broth. Similarly, cut the carrots into small cubes and add them to the potatoes. You can cut the vegetables into any shape and size you prefer; I chop them finely simply to make the soup cook faster, since we'll be puréeing it anyway later.
- 5
Step 5
Cut the onion and leek into small cubes and place them in a frying pan with heated vegetable oil. Fry over medium heat for 7–10 minutes.
- 6
Step 6
Add the fried onion to the soup and taste for salt. If needed, add more salt.
- 7
Step 7
Cook the soup until all ingredients are tender. Then, using an immersion blender, puree the soup until smooth. Return the pot to the heat, add the cream, and simmer for another 5 minutes.
- 8
Step 8
The soup is ready!
- 9
Step 9
Cut white bread into small cubes and place them on parchment paper. Squeeze a couple of garlic cloves and grate the cheese finely. Mix everything with the bread and spray vegetable oil on top. Dry the bread in the microwave using the "Grill" function for 5 minutes (or you can do this in the oven).
- 10
Step 10
Serve leek soup puree with croutons. Enjoy your meal!