Leek and celery soup with spiced onions
Leek and celery soup with spiced onions

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, leek and celery soup with spiced onions. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Leek and celery soup with spiced onions is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Leek and celery soup with spiced onions is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook leek and celery soup with spiced onions using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Leek and celery soup with spiced onions:
  1. Get 1 large onion, peeled and sliced
  2. Take butter and olive oil
  3. Make ready 1 head of celery, washed, trimmed and sliced
  4. Prepare 3 leeks, trimmed, sliced, and soaked in water to remove any grit
  5. Get 2 1/2 pints chicken or vegetable stock
  6. Make ready 1 medium potato, peeled and cut into chunks
  7. Make ready salt and black pepper
  8. Take Greek yogurt, lemon juice, and crispy onions, to serve
  9. Make ready For the onion topping:
  10. Take 2 onions, very finely sliced
  11. Get 1 tsp cumin seeds
  12. Get 1 tsp smoked paprika
Instructions to make Leek and celery soup with spiced onions:
  1. Fry the sliced onion and celery in a large, deep pan with a knob of butter and a good glug of olive oil, until the onion is starting to soften.
  2. Add the leeks and potato, pour in the stock, cover the pan with the lid and simmer on a low heat for about 25-30 minutes until everything is very soft. Puree the soup with a stick blender or in a food processor until smooth, adding a little boiled water to thin if necessary. Add salt and black pepper to taste.
  3. To make the crispy onions, heat some light olive oil or vegetable oil in a large frying pan and add the sliced onion, fry, stirring, until just starting to brown and crisp up. Add the spices and salt and pepper, and fry for another minute or two, then add a knob of butter and stir it in as it melts. Remove from the heat.
  4. Reheat the soup and serve in warmed bowls, topped with a spoonful of Greek yogurt, a squeeze of lemon juice and some crispy onions.

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