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Heat the butter and oil on medium heat in a 10” sauté pan. Once the butter foams, add the bread to the pan and grate in the garlic (using a Microplane grater).
POTATO-LEEK SOUP Simple & delicious 1/I trimmed,washed & sliced 3 leeks 2/cooked in large pot w butter 3/added 2 large peeled & diced potatoes 4/ 2qts water(or chick stock) 5/Simmer til potatoes ...
Leek and potato soup is a traditional staple of French cuisine. Elizabeth David (1984) comments that the ancestor of vichyssoise was "every French housewife's potato and leek soup". [1] 19th-century French cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier. [2] [3] [n 1]
In a large stockpot or Dutch oven, heat the oil. Saute the shallot and leek over medium-high heat until soft, about 5 minutes. Add the garlic and cook 1 minute more, until fragrant. Pour in the ...
Leek soup: Wales: Chunky Leeks and often potatoes. Popular during St. David's Day. Pictured is leek and potato soup. Lettuce soup: Lettuce is a primary ingredient. [32] Some versions purée all of the ingredients together, and cream of lettuce soup is a type of lettuce soup. [32] [33] Lentil soup: Ancient Chunky Red, green, or brown lentils.
Cock-a-leekie soup is leek and potato soup made with chicken stock, from Scotland. Cullen skink, also from Scotland, is a fish soup made with smoked haddock, potatoes, onions and cream. Egg drop soup, a savory Chinese soup, is made by adding already-beaten eggs into boiling water or broth.
At the end of a long day, taking inventory of the fridge, cracking a cookbook open, or running out to the grocery store in order to figure out a dinner plan can seem overwhelming.
The first recipe was printed in 1598, [3] though the name "cock-a-leekie" did not come into use until the 18th century. [4] Traditionally, the soup is made with broiler fowl and would not contain thickeners, or vegetables other than leeks. It would range from a clear stock to a green leek stock, with little flesh.