Easiest Way to Make Appetizing Leek soup with cream and curry

Leek soup with cream and curry. Tips for making Cream of Asparagus and Leek Soup with Curry: Pureed vegetable soups are one of the easiest and most forgiving soups to make. Your knife skills can be next to nil and produce doesn't have to be pretty. You can use end-of-the-season produce and after it's pureed you'll still end up with a gorgeous, luxurious silky soup.

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. You can have Leek soup with cream and curry using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Leek soup with cream and curry

1. You need 400-600 grams of fresh leek stalks (medium thick have best taste).
2. It's 1 of medium sized yellow onion.
3. It's 2 of medium sized soft boiling potatoes.
4. You need 1 clove of garlic.
5. You need 1 liter of stock (chicken, vegetable or beef).
6. It's 100 ml of cooking cream.
7. You need 1 tablespoon of cream butter.
8. It's 1 teaspoon of yellow curry powder.
9. Prepare of some fresh ground black pepper and sea salt.
10. Prepare of electrical blender.

Melt butter in a stockpot over medium heat. Stir in the broth, water, carrots, celery, bouillon, curry powder and pepper. Earlier this winter, I got a reminder of how incredibly good a simple creamy soup can be at The Gold Room. It was, I recall, a potato parsnip soup with the barest drizzle of olive oil.

Leek soup with cream and curry step by step

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.

It was luscious and whole belly warming and full sensory enveloping. And what enraptured me was the ultra-smooth texture. Chill soup, uncovered, until completely cooled, then cover. Reheat, thinning with water if necessary. WOW - I LOVE THIS SOUP!