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Home Dish Leek, potato and smoked garlic soup with garlic and Rosemary croutons 🌱

Leek, potato and smoked garlic soup with garlic and Rosemary croutons 🌱

Name: How to cook Leek, potato and smoked garlic soup with garlic and Rosemary croutons 🌱 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Rachel

Leek, potato and smoked garlic soup with garlic and Rosemary croutons 🌱

#soupoftheday #souptoppings My top tip to make croutons is to toast the bread first to stop them absorbing to much oil. I make loads of soup, this was a super quick ‘throw it all in’ and it went nicely with the smoked garlic. I’m going to try the smoked garlic in my tomato recipe next.

Ingredient

Food ration :

2 people

Cooking time :

30 minutes

1 slice

bread (I used a seedy sourdough)

drizzle of garlic oil (or oil and a little crushed garlic)

1 sprig

Rosemary

leek

red potatoes

1 clove

smoked garlic

small red onion

small white onion

2 bowls

veg stock

1 teaspoon

vegan butter (optional - to enrich if you wish)

to taste

Salt and pepper

Cooking instructions

* Step 1

Toast the bread and cube. Heat a little oil to a medium heat and toss the cubes in the hot oil. Add a sprig of Rosemary and toss until crispy.

* Step 2

Wash, peel and roughly chop the veg and throw in a soup maker. Add stock, season and turn to smooth. Alternatively slowly brown onions and leeks. Add the potatoes and stock until veg are soft. Remove from heat and blend.

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