DASH DIET COOKBOOK: More Than 50 Quick, Easy and Healthy Recipes to Improve Health, Lose Weight and Lower Blood Pressure by BLANCHARD MARIE

Author:BLANCHARD, MARIE [BLANCHARD, MARIE]
Language: eng
Format: epub
Published: 2020-10-28T00:00:00+00:00

Instructions:

To prepare the cream of leeks and savory croutons, start by preparing the vegetable broth. Then move on to cleaning the leek: cut away the green part, then point to the outermost layer and leaf through the leek by 1 or 2 layers, cut into rounds; then peel the potatoes with a vegetable peeler and cut them into thick slices, then into strips then into cubes (you can dip the potatoes in cold water while waiting to use them in the recipe, so that they do not blacken); then pour the leek into a pan with the slightly heated oil and brown it over medium heat, stirring with a wooden spoon from time to time. When it is wilted, add the diced potatoes.

Pour in the vegetable broth, flavored with pepper and thyme and cook everything for about 30-35 minutes. When the potatoes are softened and the leek is cooked, immerse the blender and to obtain a homogeneous cream.

Pass the cream through a sieve to make it smoother and remove any whole pieces of vegetables, then set aside in the heat and dedicate yourself to the tasty croutons: in a blender pour the rosemary needles, sweet paprika, fennel, oregano and thyme ; then chop everything to obtain a mix of herbs and spices. Then slice the bread, cut it into cubes and place it in a bowl. Season with a tablespoon of oil and the mix of chopped herbs and spices.

Pour the bread cubes on a baking tray lined with parchment paper and cook under the grill for about ten minutes or until they are golden. When the croutons are ready, take them out of the oven, serve the cream of leeks and garnish each dish with the savory croutons, the rosemary needles and serve the cream of leeks hot!

Keep the leek soup in the refrigerator in an airtight container for 1 day.

You can freeze it if you have used all fresh ingredients that have not been defrosted.

To make the leek soup more full-bodied, you can add cream 5-10 minutes from the end of cooking. While to "spice it up" you can use a pinch of curry or paprika to make it more delicious!

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