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CREAMY LEEK POTATO SOUP

Sunday, February 6, 2011 Add Comment Edit




My number 4 girl, is currently on soft diet, taking a challenge from her friends that she will transform into nice beautiful lady in two months time, I don't know why on earth did she took up the challenge, however the worst part of it I have to prepare separate meal for here. So, from February onwards there be no rice for Myraz, just soup and bread. Well I don't want to discourage her and as a mom I have to support her. As a start I prepared her leek Potato Soup with wholemeal bun. Thought it's creamy I want to take off slowly not too drastic since she is still schooling. Let's take a look at the this creamy leek and potato soup.

INGREDIENTS - (SOURCE - LITTLE TEOCHEW)
2 STICK LEEKS cut into small chunks
1 small yellow onion, diced
1 floury potato, cut into small chunks
1 cup water
1 CUP CREAM
1/2 to 1 cup stock
Knob of butter
Croutons (optional)
1 tbsp grated parmesan cheese (optional)
- Parsley (optional)

PREPARATION
  1. In a saucepan, heat up a knob of butter. Fry onions until they begin to sweat. Add in LEEKS and potato and cook for 2-3 minutes.
  2. Pour in water and allow to simmer over a low-medium flame until the vegetables have cooked through and softened. ADD IN CREAM. The water would have been reduced considerably. Use a hand held-blender to mash everything into a smooth puree.
  3. If you do not have a hand-held blender, use a food processor (turn off the fire when you do this, obviously). Be careful, as the lids of some food processors can get blown off by the hot steam! After you get a smooth puree, return it to the saucepan, on a low flame.
  4. Add stock according to how thick or thinned out you want your soup to be. I added slightly less than 1 cup.
  5. dd 1 tbsp grated parmesan cheese. This imparts a nice salty flavour. :) I did not need to add salt at all.
  6. Top with croutons, or plain toasted bread. Sprinkle parsley before serving.

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Next Post - Apam Pisang / Banana Steam Muffin
 
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