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The ingredients needed to cook Leek soup with cream and curry:
- Use 400-600 grams fresh leek stalks (medium thick have best taste)
- Take 1 medium sized yellow onion
- Use 2 medium sized soft boiling potatoes
- You need 1 clove garlic
- Prepare 1 liter stock (chicken, vegetable or beef)
- Prepare 100 ml cooking cream
- Take 1 tablespoon cream butter
- Provide 1 teaspoon yellow curry powder
- Prepare some fresh ground black pepper and sea salt
- You need electrical blender
Instructions to make Leek soup with cream and curry:
- 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
- Peel and cut the potatoes in 1cm cubes, add to the boiling water with a little salt and boil for 20 minutes untill soft
- Meanwhile cut the onion and garlic in small pieces and put aside
- 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
- Put a 2-3 liter soup pan on medium heat with the cream butter
- When the butter is hot add the onion and garlic and fry the slowly untill soft, when half done, add the curry powder
- 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
- Use the electrical hand blender to blend the soup smooth
- 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
- Add to a bowl or soup plate and garnish with some leek rings
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