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Below are the ingridients that are needed to cook a yummy Leek, Potato and Spinach soup:
- Use 5 of leeks.
- Provide 400 g of potatoes (maris piper/ king edwards).
- Use 100 g of butter.
- Provide 1 of white onion.
- Prepare 3 cloves of garlic.
- Take 750 ml of boiling stock (vegetable or chicken).
- Take of Large handful of spinach.
- You need 4 tbsp of creme fraiche.
Done with the ingridients? Here are the steps on serving Leek, Potato and Spinach soup:
- Prepare the veg- cut off the roots and dark green tops of the leeks and slice them, finely slice the onion, chop the garlic cloves..
- Wash the potatoes and slice finely.
- Heat the butter in a large pan, medium heat, when foaming add the onion and garlic. Soften for a few minutes.
- Add the leeks and season with salt, stir well and put the lid on the pan. Cook over a medium heat for 8 minutes.
- Add the potatoes and stock to the leeks, bring to boil and cover for 10-12 minutes until the potatoes are tender.
- Stir in the spinach until it has wilted.
- Blitz the soup in a blender, season to taste.
- Serve with a spoonful of creme fraiche and some crusty bread and butter..
And then to get completely crazy, I added spinach for some. Begin by trimming the leeks, discarding the tough outer layer. Now split them in half lengthways and slice them quite finely, then wash them thoroughly in two or three changes of water. This recipe was great-my kids loved it also and they usually shy away from soups/stews. Leek, Potato & Spinach Stew. this link is to an external site that may or may not meet accessibility guidelines.
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