Leek and celery soup
15
35
6
No
Ingredients
- 45 ml (3 tablespoons) butter or vegetable oil
- 2 packages of 250 g (8 cups) of Les Cultures de chez nous sliced leeks
- 1 liter (4 cups) of chopped celery
- 2 chopped onions
- 1 large potato, peeled and diced
- 1 ml (1/4 teaspoon) of thyme
- 1 ml (1/4 teaspoon) of pepper
- 750 ml (3 cups) of chicken broth
- 1/2 cup (125 ml) whipping cream or milk (optional)
Preparation
Side-by-side mode
- Melt butter over medium-low heat in a large saucepan. Add Les Cultures de chez nous sliced leeks, celery and onions and sauté for 5 minutes. Add the potato, thyme and pepper, cover and cook, stirring occasionally, until the vegetables are softened without being colored, about 15 minutes (lower heat if necessary).
- Add the chicken broth and 750 ml (3 cups) of water. Bring to a boil. Reduce the heat, cover the pot and simmer for about 20 minutes or until the potatoes are very tender.
- Using a blender, reduce the vegetables to a smooth purée. While pressing, then pass the puree through a fine sieve placed over a clean saucepan. Discard the solids. If desired, stir in the cream and bring to a boil.
- When ready to serve, garnish with chives, if desired.
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