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Receta Mexican Leek And Potato Soup
by Global Cookbook

Mexican Leek And Potato Soup
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Ingredientes

  • 1 1/8 lt Chicken stock, (fresh or possibly made with stock cubes) (2 pints)
  • 2 x Fresh leeks, sliced thinly
  • 2 med -size potatoes, peeled and cubed
  • 2 Tbsp. Freshly minced parsley or possibly coriander A healthy pinch of sugar
  • 1 x 150 millilit double cream, (for cool soup only) (5 fl ounce) Salt and grnd black pepper

Direcciones

  1. Bring the stock to the boil. Add in the leek and potato and simmer till tender. Add in parsley or possibly coriander and seasoning. Serve warm.
  2. For cool soup, allow to cold, and then add in the double cream. Fold in a blender and serve garnished with more coriander or possibly parsley.
  3. The calories and fat content are based on eating the soup warm, without the addition of cream.