French roasted leek cream soup with crispy croutons
(0)
45 min
Under an hour
Kifli Kukták
A klasszikus francia póréhagymaleves lenyűgöző, karamellizált változata. A sütőben aranybarnára sült póréhagyma, krémes sült fokhagyma és burgonya száraz fehérborral és zöldség alaplével összefőzve, tejszínnel és hideg vajjal selymesre turmixolva. Tálaláskor ropogós aranyló bagettkruton koronázza meg ezt az elegáns, melengető őszi fogást.
Preparation method
Preparation and roasting vegetables
Preheat the oven to 200 °C (180 °C fan). Thoroughly wash the leeks to remove any dirt trapped between the layers, then slice the white and light green parts into thick rounds, about 2 cm wide. Peel the potatoes and cut them into 1.5 cm cubes.
Spread the sliced leeks, whole unpeeled garlic cloves, and potato cubes on a baking sheet lined with baking paper. Drizzle with the extra virgin olive oil, sprinkle with thyme, salt, and freshly ground black pepper, then toss everything thoroughly.
Roast in the oven for 25-30 minutes, until the edges of the leeks are beautifully caramelised and golden brown, and the potatoes and garlic are completely soft.
Chef's tip
Caramelising the leeks in the oven is a modern twist on the classic French technique: the natural sugars in the vegetables develop a deep, sweet aroma from roasting, making the flavour of the soup much fuller and richer than simple steaming.
Be sure to roast the garlic cloves in their skins on the baking sheet, so their flesh steams until creamy and softly sweet without turning bitter.
Ingredients
Discover also
We Also Recommend
Show all
40 min
Quick
French Gers-style shallot soup with white beans | Aromatic soup braised in duck fat
Kifli Kukták
Asian Tofu Dumpling Soup with Pak Choi and Shiitake Mushrooms | Comforting Soul-Warming Soup
Kifli Kukták
Miso soup with pork collar and vegetables
Kifli Kukták
French Onion Soup | Traditional Caramelized Onion Soup with Cheesy Baguette
Kifli Kukták
