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Super Leek and Potato Soup

sopa de puerros y patatas

I’ve taken the family’s favorite potato and leek soup to the next level by adding lots of kale, which, along with the leek, gives us vitamin B6, which helps us stay awake and alert.

Simple preparation, in just 40 minutes and the ingredients calculated for 4 servings.

Ingredients:

  • 400g of leek
  • olive oil
  • 400g of potatoes
  • 1.5 liters of organic vegetables or chicken stock
  • 320g of cabbage
  • ½ bunch of fresh mint, (15g)
  • ½ bunch fresh flat-leaf parsley (15g)
  • 40g Parmesan cheese
  • 25g whole almonds
  • 1 tablespoon white wine vinegar
  • extra virgin olive oil
  • 4 small slices of wholemeal bread (35g each)

Elaboration:

Trim and wash 400g of leeks, then slice and place in a large pan over medium heat with 1 tablespoon of olive oil.

Cook for 10 minutes, stirring regularly, while washing and thinly slicing 400g of potatoes (leaving the skin on for an added nutritional benefit), then toss back into the pan.

Add 1.5 liters of vegetable or chicken broth and boil strongly for 15 minutes. Pick 320g of kale, discard the tough stalks and add to the pan for the last 5 minutes, pushing down and covering with the lid.

Meanwhile, take ½ bunch fresh mint leaves and chop finely on a large cutting board with the top half of ½ bunch fresh parsley. Finely grate 40g of Parmesan cheese, add 25g of whole almonds, 1 tablespoon of white wine vinegar and 1 tablespoon of extra virgin olive oil, finely chop and mix. Toast 4 slices of wholemeal bread and divide the herb mixture on top.

In batches, carefully pour the contents of the pan into the blender. Put the lid on tightly, cover with a dish towel and, holding it in place, mix until super smooth.

Taste the soup and season to perfection. Divide between your bowls and serve with those delicious toasts loaded on the side.

By Jamie Oliver. Article in English

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