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SEPTIEMBRE 19



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Potato and Leek Soup



    Ingredients:

  • 2 pounds boiling potatos -peeled and sliced
  • 1 pound leeks - washed and sliced
  • 1 onion - chopped
  • 1 celery stalk - sliced
  • 5 cups chicken stock or broth
  • 2 1/2 cups of milk
  • 4 tablespoons butter
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper
  • 1/2 cup of soured creamed
  • 1/4 cup chopped fresh chives


    Preparation:

    1. Melt the butter over medium heat in a large saucepan.
    2. Add the vegetables, cover, and cook for 5 to 7 minutes, stirring freguently.
    3. Add the stock or broth, 1/2 cup of milk, the bay leaf, parsley, salt and pepper.
    4. Reduce heat to low, cover, and cook until the vegetables are tender- around 25 to 30 minutes.
    5. Throw out the bay leaf, and let the soup cool for 10 - 15 minutes.
    6. Add to a blender and liquidise. Pour into a saucepan and warm over medium heat.
    7. Stir in the remaining 2 cups of milk.
    8. Serve the soup in bowls and swirl in 1 tablespoon soured cream into each serving. Sprinkle with the chives.



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