Leek and garlic soup
Recipe (4 servings) ingredients:
- 2 leek white stalks
- 2 garlic cloves
- 4 medium sized potatoes
- 1L chicken broth
- 25g salted butter
- 100ml liquid cream
- 2 tbs olive oil
- salt, pepper
- 6 prosciutto slices (optional)
Peel the garlic cloves, cut them in 2 and remove the green shoot core (germ) from each clove by using a sharp knife. Apparently the inner part of the garlic is the one which can cause indigestion problems. Place the garlic halves into a casserole pot, cover them with the olive oil and let simmer over low heat. Once the cloves attain a golden caramel color, remove them and let them cool down.
Preheat the oven at 180°C. Layer the prosciutto slices on a baking sheet and bake them for about 10 minutes, until they become crispy. Remove them and let them cool down on a paper towel to absorb grease.
Peel the potatoes, wash them well and cut them into small dices. Remove the ends of the leeks, as well as the top green parts. Slice the white stalks in half and rinse them well with cold water. Afterwards, chop them into small pieces.
In the casserole pot, which contains the olive oil remaining from frying the garlic cloves, melt the salted butter. Add the chopped leeks and cook over medium heat for about 10 minutes, stirring regularly. Add the chicken broth, the chopped potatoes and the garlic halves, and season with salt and pepper. Cover the casserole pot and bring to boil. Low the heat to medium and let cook for about 20 minutes, until the vegetables become soft.
Blend the ingredients using a high speed blender until a homogeneous thick texture is reached. Add the liquid cream and mix well. Serve warm together with a crispy prosciutto slice on top.
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