4 Leeks; medium sized, washed, -trimmed & cut in small -cubes 2 Onions, large; peeled 3 Carrots; peeled & sliced in -small cubes 2 Parsnips; peeled & sliced in -small cubes 1 1/2 lb Lamb, neck of;sliced & -trimmed of any fat 1/2 c Rice -Salt -Freshly ground pepper 1 Parsley; bunch, finely -chopped Make a bunch of the well washed leaves of one of the leeks, [parsley stalks and the onion skins. Wrap them in a cheesecloth and secure with string at either end. Put the vegetables in a large saucepan with the meat, rice and the bunch of flavoring leaves. Add a little salt and pepper and cover with cold water. Bring the mixture slowly to a boil, skim it once or twice, then cover and simmer over low heat for 2 hours. Remove the meat bones and the bunch of skins. Check the seasoning. Sprinkle the parsley on top just before serving. SERVES: 4-6
#shorts I apologize for keeping this recipe to myself for all these years. I have been making different renditions of this potato leek soup since I was in culinary school. It’s the ultimate comfort meal, and every time I make it for myself or my clients, it’s absolutely out of this world! It’s so good, but I always felt that the internet was over saturated with different potato leek soup recipes, so I kept it to myself for over a decade. Well today’s the day I show the world my yummy delicious dairy free potato leek soup.
This potato leek soup is:
perfect for fall/winter easy dinner recipe gluten free dairy free blended & smooth awesome way to sneak in veggies for picky eaters
????????Golden Potato Leek Soup ???????? Full recipe at www.spicespicebaby.com #healthy #recipe #wellness
Julia Childs favorite, potato and leek soup!
Potato & Leek Soup #goodsoup
Leek soup in 6 easy steps
Leek soup in 6 easy steps
@mylittlegreenhaven very kindly gave me the most beautiful leek from her allotment which got turned into the most delicious soup ! How satisfying is it using a homegrown veggie.
Recipe: ingredients Olive oil Vegan Butter Onion Garlic Leeks Celery Potatoes Thyme, , Bay Leaves, Salt and Pepper Canned Coconut Milk Veggie stock
1. Sauté the onions and leeks
2. Add the potatoes celery, garlic, salt, pepper & herbs
3. Add the vegetable broth & bay leaf
4.Simmer for 15-20 minutes until potatoes are tender to create a nice texture
6. Stir in coconut milk and blend until smooth and creamy (you can also leave some potatoes chunky for a ice texture.