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Creamy garlic-leek soup with crispy croutons…
Creamy garlic-leek soup with crispy croutons…

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Consider eating almonds unless you are afflicted by nut allergies. Almonds are usually considered a super food since they’re packed full of ingredients that help boost our energy while keeping us healthy. These nuts have lots of vitamins E, B2, and manganese. They do, however, have tryptophan-the same enzyme that makes you tired after eating turkey. Nevertheless, you will not need a nap after eating and enjoying almonds. Rather they will just help your muscles and digestive tract relax while also helping you feel less frustrated. Your emotional condition is often lifted by simply eating almonds.

A large assortment of instant health snacks is easily available. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to creamy garlic-leek soup with crispy croutons… recipe. To cook creamy garlic-leek soup with crispy croutons… you only need 11 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Creamy garlic-leek soup with crispy croutons…:
  1. You need 2 medium potatoes
  2. Provide 1 onion
  3. Use 1 large leek
  4. Provide 2 whole small heads of garlic
  5. You need 7 cups chicken stock or water
  6. Take 1/2 cup cream
  7. Get 3-4 tbsp oil
  8. Prepare 1 cup chopped parsley or coriander leaf
  9. Take 6 slices bread for croutons
  10. Prepare Salt to taste
  11. Get Black pepper to taste
Steps to make Creamy garlic-leek soup with crispy croutons…:
  1. Peel and chop onions medium finely. Set aside. Peel the garlic cloves,set aside. Wash and chop the leek, set aside.
  2. In a heavy pot or saucepan over medium heat, add olive oil. Add the chopped onion,leek, leave to sweat,do not brown. Add the garlic and turn heat to low. Cook gently for about 15 minutes
  3. While that’s cooking,peel and dice the potatoes then add to the pot along with all the chicken stock or water. Season with salt and pepper, simmer gently for 25 to 30 minutes.
  4. Add the cream, mix well then blitz in a blender or use a stick blender directly in the pot. Taste for seasoning.
  5. For the croutons, simply dice up some of the bread and fry in olive oil on low heat until brown and crispy, the slower you cook them, the crispy they will remain in the soup.
  6. Serve with croutons and chopped parsley.

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