Ratatouille-Inspired Leek and Potato Soup #easy #food #recipe #foodie #ricarecipes
I’m sure you recognize this soup. Yes, you’re right. Is the one from Ratatoui. Stay with me and I will show you how to make it. It’s so easy. [Music] [Music] on me. [Music]
Ratatouille-Inspired Leek and Potato Soup Recipe Ingredients: * 1 large leek * 2 medium potatoes (roughly chopped) * 1 medium onion (chopped) * 3 garlic cloves (smashed or chopped) * About half a liter of vegetable stock (adjust to your preferred thickness) * 1 to 1.5 cups of single cream (or double cream for extra richness) * Salt, pepper, and any spices you like (chili optional) * For garnish: a drizzle of cream, a swirl of olive oil, fresh coriander, and croutons if you like. Method: 1. In a pot, combine the chopped leek, potatoes, onion, and garlic. 2. Pour in about half a liter of vegetable stock. If you prefer a thicker soup, stick to that amount; if you like it thinner, add a bit more stock. 3. Let everything cook until the vegetables are tender. 4. Once cooked, add your cream—about a cup to a cup and a half, depending on how creamy you want it. 5. Blend the soup until it’s nice and smooth. Add salt, pepper, and any spices you like. You can toss in a bit of chili if you want some heat. 6. To serve, just drizzle a little cream on top, add a swirl of olive oil, sprinkle some fresh coriander, and top with croutons if you like.
1 Comment
Ratatouille-Inspired Leek and Potato Soup Recipe
Ingredients:
* 1 large leek
* 2 medium potatoes (roughly chopped)
* 1 medium onion (chopped)
* 3 garlic cloves (smashed or chopped)
* About half a liter of vegetable stock (adjust to your preferred thickness)
* 1 to 1.5 cups of single cream (or double cream for extra richness)
* Salt, pepper, and any spices you like (chili optional)
* For garnish: a drizzle of cream, a swirl of olive oil, fresh coriander, and croutons if you like.
Method:
1. In a pot, combine the chopped leek, potatoes, onion, and garlic.
2. Pour in about half a liter of vegetable stock. If you prefer a thicker soup, stick to that amount; if you like it thinner, add a bit more stock.
3. Let everything cook until the vegetables are tender.
4. Once cooked, add your cream—about a cup to a cup and a half, depending on how creamy you want it.
5. Blend the soup until it’s nice and smooth. Add salt, pepper, and any spices you like. You can toss in a bit of chili if you want some heat.
6. To serve, just drizzle a little cream on top, add a swirl of olive oil, sprinkle some fresh coriander, and top with croutons if you like.