Creamy Potato and Leek Soup

1 comment

Here I am again with you ๐Ÿ™‚ This time I propose you a recipe useful for all seasons, particularly tasty for omnivorous friends and relatives (still omnivorous… you never know!): a creamy potato and leek soup with saffron.

(serves 4)
2 medium sized potatoes
800 gr of leeks
1 litre of vegetable broth
a few tablespoons of extra virgin olive oil
toasted bread (preferably homemade)
salt and pepper to taste
basil and chives to decorate

Peel and cut the potatoes into small pieces; finely slice the leek. In a saucepan, preferably with high rims, fry potatoes and leek with e.v.o. oil, and as soon as they get slighlty brown, start adding the vegetable stock gradually (the homemade one is perfectly fine, with herbs and spices to flavour it even more). Add saffron, making sure it dissolves properly. Add salt and simmer for 20 minutes. Once done, blend it in a blender until it reaches the ddesired consistency (if you want it less thick, just add more broth), but consider that it’s still a cream ๐Ÿ™‚ Toast some diced bread (the dark one is perfect, or the wholegrain), that will be used to accompany the cream. Garnish with basil leaves (if you wish you can even fry them) and some sprigs of chives. The flavour of saffron makes the dish even more mouth-watering!

Chef: ValentinaR from VeganBlog

  1. saffron 24 August 2011 at 14:04

    GoOoOoOoOd!!!! I like your bowl BTW ๐Ÿ˜›

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