Preparation & Cook Time: 45 minutes
Ingredients:
1. 3 tablespoon cooking oil, butter or half/half
2. 1 onion chopped
3. 2 garlic chopped
4. 3 leeks sliced thin (only the white portion)
5. 500g potatoes peeled and cut into cubes
6. 1.2 litre water or stock
7. 100 ml cream (piskefløde)
8. 1/2 lemon juiced
9. Salt & pepper to taste
10. A handful of bacon (optional)
11. A handful of chives or parsley chopped for garnish (optional)
Directions:
1. Heat pot with oil, fry garlic, onion, leeks and potatoes until fragrant until medium-high heat (not. 7 out of 9 on my stove) for 5 minutes.
Directions:
1. Heat pot with oil, fry garlic, onion, leeks and potatoes until fragrant until medium-high heat (not. 7 out of 9 on my stove) for 5 minutes.
2. Add stock or water and cook for 10-15 minutes until the potatoes are soft.
3. Blend using a hand-blender.
4. Add lemon juice, salt, pepper and cream and let it cook for a few minutes while you prepare the toppings.
5. Fry bacon on a pan on the side under medium heat (no. 6 out of 9 on my stove). You don't need to add oil, as the bacon will exude oil.
1. Heat pot with oil, fry garlic, onion, leeks and potatoes until fragrant until medium-high heat (not. 7 out of 9 on my stove) for 5 minutes.
2. Add stock or water and cook for 10-15 minutes until the potatoes are soft.
3. Blend using a hand-blender.
4. Add lemon juice, salt, pepper and cream and let it cook for a few minutes while you prepare the toppings.
5. Fry bacon on a pan on the side under medium heat (no. 6 out of 9 on my stove). You don't need to add oil, as the bacon will exude oil.
24 Oct 2014: J (5Y7M19D) harvested leeks from the kindergarten and took it home. He wanted me to make a dish of it. So we made the potato soup.
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