Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, leek & baked potato soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. Leek - Southern Trees (Music Video) Leeks are one of the more expensive onion varieties you'll find at the market.
leek & baked potato soup is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. leek & baked potato soup is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook leek & baked potato soup using 15 ingredients and 21 steps. Here is how you cook that.
The ingredients needed to make leek & baked potato soup:
- Make ready 1 stalk leek 6-8 in. long
- Prepare 3 medium leftover baked potatoes (cold)
- Make ready 1/4 small onion (minced)
- Prepare 3 cup stock (chicken or beef or veg.)
- Take 3 tbsp butter
- Make ready 1 tbsp olive oil
- Get 1 tsp salt (split)
- Prepare 1 tsp cracked black pepper (split)
- Prepare 1/4 cup flour
- Make ready 1/2 tsp garlic powder
- Make ready 1 tsp ground coriander
- Take 1/8 tsp smoked paprika
- Prepare 1 splash of Worcestershire sauce
- Make ready 1/2 tsp lemon juice
- Prepare 2 or 3 DROPS liquid smoke
Leeks are alliums with an onion-like taste, while ramps are a pungent, wild variety. The Leek (Japanese: ながねぎ Scallion), known as the Stick prior to Generation VIII, is a type of held item introduced in Generation II. It boosts the critical hit ratio of a Farfetch'd or Sirfetch'd that holds it. It's majestic, a titan in the onion family.
Instructions to make leek & baked potato soup:
- over medium heat
- Heat 1 tbsp. butter and olive oil in 3-4 quart pot.
- cut leeks into 2-3 mm thick slices, put into bowl and separate into slivers
- add to hot oils
- add minced onion.
- stir often with wooden spoon. Do not let leeks brown. They will become bitter.
- add 1/2 of the salt and pepper
- after about 2-3 minutes, add garlic powder.
- add remaining 2 tbsp. butter, melt.
- add flour to create rue.
- stirr often.
- incorporate 2 cups of stock. Stir until smooth and silky.
- add paprika, coriander, Worcestershire, lemon juice.
- stir until well blended.
- add a little more stock and reduce heat to a good simmer.
- dice cold potatoes (I use yukon golds) any will work
- add to soup. stir.
- after potatoes are added, the starch from them will continue to thicken it. add stock as needed from here out.
- add 2-3 DROPS of liquid smoke. ONLY A COUPLE OF DROPS. This is strong flavor.
- if you don't have liq. smoke, double smoked paprika. Or use a pinch of cumin.
- let simmer 15-20 minutes. eat.
It boosts the critical hit ratio of a Farfetch'd or Sirfetch'd that holds it. It's majestic, a titan in the onion family. Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to. leek [li:k]Существительное. leek / leeks. From Middle English leke, leek, lek, from Old English lēac ("a garden herb, leek, onion, garlic"), from Proto-Germanic *lauką *laukaz ("leek, onion"), from Proto-Indo-European *lewg- ("to bend"). Cognate with Dutch look ("garlic, leek"), Low German look, Look, German Lauch ("leek, allium"), Danish løg. leek.
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