Leek soup with cream and curry
This soup is eaten best in the autumn and winter seasons. It's full of vitamins and minerals to get you through these cold months. The potatoes and cream give it a nice creamy texture. Eat with some fresh rye bread topped with butter and a slice of spicy ripe cheese.
Open in Cookpad AppCooking Instructions
- 1
Bring a small pan of water to a boil for the potatoes, they need longer than the soup so I always boil separate, not a must though
- 2
Peel and cut the potatoes in 1cm cubes, add to the boiling water with a little salt and boil for 20 minutes untill soft
- 3
Meanwhile cut the onion and garlic in small pieces and put aside
- 4
Cut the leek in the length and then in half rings, take the rings apart and wash off thoroughly all the sand and mud in a big sif, keep a few rings separate to garnish the soup when served
- 5
Put a 2-3 liter soup pan on medium heat with the cream butter
- 6
When the butter is hot add the onion and garlic and fry the slowly untill soft, when half done, add the curry powder
- 7
Now add the stock, the leek and the potato cubes and bring to a boil, then put the heat down and let it softly boil for 10 minutes
- 8
Use the electrical hand blender to blend the soup smooth
- 9
Add the cream, some pepper and salt and maybe a little more curry powder to taste and again heat up, when it boils it's done
- 10
Add to a bowl or soup plate and garnish with some leek rings
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