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Print Recipe
Leek Cream Soup with Mustard Recipe
A rich, slightly spicy soup with a refined taste of leek, thyme and mustard. Very tasty and easy!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare vegetables: leeks cut into rings and carefully wash, potatoes clean and cut into cubes, shallots-small pieces. My vegetables are finely chopped for two reasons: they cook faster and I like to put some of the ready-made vegetables and add them to the ready-made soup, so that in the soup there are also pieces of potatoes and onions. In principle, can be quite large cut into.
    Prepare vegetables: leeks cut into rings and carefully wash, potatoes clean and cut into cubes, shallots-small pieces. My vegetables are finely chopped for two reasons: they cook faster and I like to put some of the ready-made vegetables and add them to the ready-made soup, so that in the soup there are also pieces of potatoes and onions. In principle, can be quite large cut into.
  2. In a pan fry until transparent shallots with thyme in a mixture of butter and olive oil. Pour the wine, how many do not mind, leave the rest for the cook. That is, for himself, his beloved. Wow the fluid in the body to replenish? But can be, of course, and without guilt.
    In a pan fry until transparent shallots with thyme
in a mixture of butter and olive oil. Pour the wine, how many do not mind, leave the rest for the cook. That is, for himself, his beloved. Wow the fluid in the body to replenish? But can be, of course, and without guilt.
  3. When the wine boils, add vegetables, broth and salt and pepper as needed. Cover with a lid and cook until tender.
    When the wine boils, add vegetables, broth and salt and pepper as needed. Cover with a lid and cook until tender.
  4. At this time, cut the bacon into cubes and fry until Golden brown. I love it when it gets crunchy, but it's a matter of taste. When the wine boils, add vegetables, broth and salt and pepper as needed. Cover with a lid and cook until tender.
    At this time, cut the bacon into cubes and fry until Golden brown. I love it when it gets crunchy, but it's a matter of taste.
When the wine boils, add vegetables, broth and salt and pepper as needed. Cover with a lid and cook until tender.
  5. When the vegetables are ready, puree in a blender or using a mixer, pre-adding parsley. I add a solid amount, as the soup itself is quite pale. In the puree pour a mixture of cream and mustard, and bring the soup to a boil.
    When the vegetables are ready, puree in a blender or using a mixer, pre-adding parsley. I add a solid amount, as the soup itself is quite pale. In the puree pour a mixture of cream and mustard, and bring the soup to a boil.
  6. Already in plates add fried bacon and a fresh sprig of parsley. For vegetarian option well put an couple of pieces of brie or Camembert, of course, provided, that enjoyed vegetable broth.
    Already in plates add fried bacon and a fresh sprig of parsley. For vegetarian option well put an couple of pieces of brie or Camembert, of course, provided, that enjoyed vegetable broth.

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