Creamy potato and leek soup
Velvety leeks and potatoes a tasty cream suitable for cold and spring days, or eaten cold even for summer ones. It tastes delicious and is very easy to make and you can even freeze it so if you are in a hurry just take out the container and put it in the microwave for a few minutes and your meal is ready.
Everything you need to know about this food. Leeks provide cycloalkane, a fattening substance to dissolve blood globules that form inside blood vessels. It has few calories (61Kcal per 100 grams) therefore indicated for those on a low-calorie diet and has antiseptic properties because it contains sulfur and for the intake of allyl sulfide and cycloalkane. The leek while being part of the onion family, also contains carotene, lutein and zeaxanthin therefore excellent on the eyesight. Leek is excellent for digestion, because it contains sulfur that favors the secretion of bile. Leeks are rich in water, mineral salts, such as iron, magnesium, potassium and calcium. They are rich in vitamins among the most present we have vitamin A C and K. It is an ally of the intestine and has laxative functions.
It can be eaten both raw and cooked, although obviously eaten raw it maintains its best properties. Leeks are part of white vegetables and you know that it is recommended to vary the diet by taking precious substances for the body different from each other and each color corresponds to specific substances with a protective action, so only by varying throughout the day feeding and consumption of fruit and vegetables we can cover all the needs of the body, the colors are divided into 5 categories. Leeks are on the market from September to April, although now there are also summer varieties. For any doubts concerning your health and natural remedies, I remind you to always consult your doctor, naturopath or herbalist of trust.
Ingredients
2 Potatoes (large)1 LeekExtra virgin olive oilSaltPepper1 sprig Rosemary500 ml Vegetable broth
Preparation
We begin to prepare the leek and potato cream by washing the leek cut it into slices and soak it in a basin after cutting it into slices so that it loses any earth that sometimes imprisons inside it. Clean the potatoes, peel them and cut them into small pieces. Put the potatoes in the pot with rosemary, oil and a pinch of salt and let them brown for about ten minutes. Meanwhile, drain the leek and add it to the potatoes. Remove the rosemary and add about half the broth, let it cook for 20 minutes and then blend. If necessary, add more broth depending on whether you want to have a more or less thick cream. Season with salt and pepper and serve the cream of leeks and potatoes.
Velvety leeks and potatoes a tasty cream suitable for cold and spring days, or eaten cold even for summer ones. It tastes delicious and is very easy to make and you can even freeze it so if you are in a hurry just take out the container and put it in the microwave for a few minutes and your meal is ready.
Everything you need to know about this food. Leeks provide cycloalkane, a fattening substance to dissolve blood globules that form inside blood vessels. It has few calories (61Kcal per 100 grams) therefore indicated for those on a low-calorie diet and has antiseptic properties because it contains sulfur and for the intake of allyl sulfide and cycloalkane. The leek while being part of the onion family, also contains carotene, lutein and zeaxanthin therefore excellent on the eyesight. Leek is excellent for digestion, because it contains sulfur that favors the secretion of bile. Leeks are rich in water, mineral salts, such as iron, magnesium, potassium and calcium. They are rich in vitamins among the most present we have vitamin A C and K. It is an ally of the intestine and has laxative functions.
It can be eaten both raw and cooked, although obviously eaten raw it maintains its best properties. Leeks are part of white vegetables and you know that it is recommended to vary the diet by taking precious substances for the body different from each other and each color corresponds to specific substances with a protective action, so only by varying throughout the day feeding and consumption of fruit and vegetables we can cover all the needs of the body, the colors are divided into 5 categories. Leeks are on the market from September to April, although now there are also summer varieties. For any doubts concerning your health and natural remedies, I remind you to always consult your doctor, naturopath or herbalist of trust.
Ingredients
2 Potatoes (large)
1 Leek
Extra virgin olive oil
Salt
Pepper
1 sprig Rosemary
500 ml Vegetable broth
Preparation
We begin to prepare the leek and potato cream by washing the leek cut it into slices and soak it in a basin after cutting it into slices so that it loses any earth that sometimes imprisons inside it. Clean the potatoes, peel them and cut them into small pieces. Put the potatoes in the pot with rosemary, oil and a pinch of salt and let them brown for about ten minutes. Meanwhile, drain the leek and add it to the potatoes. Remove the rosemary and add about half the broth, let it cook for 20 minutes and then blend. If necessary, add more broth depending on whether you want to have a more or less thick cream. Season with salt and pepper and serve the cream of leeks and potatoes.
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