Leek and potato soup
(4-6 serving)
-25g butter
-2 large leek,sliced
-250g potatoes, diced
-1 onion
-750ml chicken stock
-300ml milk
-salt and pepper
-little chives to garnish
Procedures
-Melt the butter in a large saucepan or pot.
-Add in leek, potatoes, and onion and stir well to coat with butter.
-Cover the saucepan or pot with the lid,cook it with low temperature, stirring it
frequently,for about 15min until the vegetables is softening.
- Add stock and milk,season it with salt and pepper.
-Bring to boil, reduce heat and simmer for another 20 min until vegetable tender.
- Cool down the soup, blend it in a blender, and heat it up again before serving.
-Garnish with chives and serve immediately.
Vegetable soup(your choice)
-1 1/2 to 2 cups vegetable, your favorite, depending on the vegetable and how thick you like the soup
-1/4 cup chopped onion
-1/3 cup sliced celery
-1 clove of crushed garlic, or to taste
-salt and peper to taste
-1 bay leaf
-500-600 ml chicken stock
2 tablespoons butter
2 tablespoons flour
1 1/2 cups of milk/cream
Procedures
-add in vegetables of your choice, celery, onion, garlic and chicken stock and boil it slowly till tender.
-Blend the vegetables with a blender with the stocks.
-Put in butter and flour in a pot, heat it up. Stir until it boil, Then pour the vegetables puree into the pot.Stir until the soup is hot and thick and serve it immediately.
(I actually never tried this vegetable soup before, so please be more careful when cooking this.)
(Not that free this week, alot of planning.)
