Usuba
Potato and Leek Soup with Cream
A tender cream soup with potatoes, leeks, and aromatic herbs. Half of the soup is blended into a puree, while the other half is left in chunks for an interesting texture. Milk and cream give the dish a delicate and rich flavor.
- Total
- 56 min
- Standard serving
- 1,008.5 g
Ingredients
Total 16- Bay leaf
0.25 g≈ 1/2 pcs - Rosemary
3 g≈ 1 sprig - Parsley
2 g≈ 1 stalk - Black peppercorns
0.538 g≈ 1 pcs - Extra virgin olive oil
11.25 ml≈ 2 tsp - Butter
15 ml≈ 2.5 slice - Celery stalk
50 g≈ 1 pcs - Leek
1.5 pcs - Shallot
25 g≈ 1 pcs - Garlic
4.5 g≈ 1.5 clove - Potato
300 g≈ 2 pcs - Milk
62.5 ml≈ 4 tbsp - Chicken broth
500 ml≈ 2 cup - Cream40%
32.5 ml≈ 2 tbsp - Salt
to taste - Black peppercornsмолотыйto taste≈ 1.5 pcs
Instructions
- 1
Step 1
Prepare a bouquet garni: wrap bay leaves, sprigs of rosemary and parsley, and black peppercorns in a small piece of cheesecloth. Tie it securely.
- 2
Step 2
Prepare the vegetables: cut celery stalks into small cubes, cut only the white part of the leek and slice it thinly, finely chop the shallot, mince the garlic, peel the potatoes and cut them into small pieces.
- 3
Step 3
Heat the olive oil and butter in a saucepan over medium heat. Add celery, leek, shallot, and garlic. Cook over low heat, stirring, for 40–45 minutes until soft, without allowing the vegetables to brown.
- 4
Step 4
Add the potatoes, chicken broth, and bouquet garni. Bring to a boil, reduce heat, and simmer for about 40 minutes until the potatoes are tender. Remove the bouquet garni.
- 5
Step 5
Blend half of the soup in a blender and transfer to a clean pot. Add the remaining soup without blending and place on low heat. Stir in the milk and cream, season with salt and pepper to taste. Heat through and serve.
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