This weekend was the first weekend of rain for us here in southern California and it was just what our tired bodies needed. A warm pot of soup and a movie. So Zac and I headed to mothers market (similar to a whole foods just not as big) to see what veggies we could find. The leeks looked divine and that was it we were making leek and potato soup. Though I’m not really the type to puree my soups, I like to see the vegetables and be able to bight into each burst of flavor. So my soup is very different from your typical leek and potato soup. With the fresh herbs and delicious vegetables this soup does not lack any bit of flavor, and the large croutons with melted butter are perfect for dipping into this delicious soup.
3 tsp butter, and one extra tsp to spread on the soup
2 tsp extra virgin olive oil
1 onion (chopped)
3 leeks (thinly sliced)
3 cloves of garlic (minced)
6 stocks of celery (sliced)
7-8 red potatoes (chopped into quarter inch chunks)
6 medium portabella mushrooms (quartered, similar size to potatoes)
4 sprigs of fresh thyme
1 sprig of rosemary
1 bay leaf (dried)
8 c vegetable stock (2 32oz. boxes)
rosemary ciabatta
Salt and pepper to taste
In a large pot melt butter and add extra virgin olive oil over a medium flame. Next add onion, leeks, and garlic. Cook until translucent (about 5 to 7 minutes). Next add celery and potatoes continue to cook for about 4 minutes, add mushrooms and sauté for another 4 minutes. Salt and pepper.
Next add stock, thyme, rosemary, and bay leaf. Cover and let simmer for about 25 to 30 minutes. About 5 minutes before you are ready to serve your soup, get your ciabatta bread toasting in the broiler. Top with butter and serve with soup.
3 tsp butter, and one extra tsp to spread on the soup
2 tsp extra virgin olive oil
1 onion (chopped)
3 leeks (thinly sliced)
3 cloves of garlic (minced)
6 stocks of celery (sliced)
7-8 red potatoes (chopped into quarter inch chunks)
6 medium portabella mushrooms (quartered, similar size to potatoes)
4 sprigs of fresh thyme
1 sprig of rosemary
1 bay leaf (dried)
8 c vegetable stock (2 32oz. boxes)
rosemary ciabatta
Salt and pepper to taste
In a large pot melt butter and add extra virgin olive oil over a medium flame. Next add onion, leeks, and garlic. Cook until translucent (about 5 to 7 minutes). Next add celery and potatoes continue to cook for about 4 minutes, add mushrooms and sauté for another 4 minutes. Salt and pepper.
Next add stock, thyme, rosemary, and bay leaf. Cover and let simmer for about 25 to 30 minutes. About 5 minutes before you are ready to serve your soup, get your ciabatta bread toasting in the broiler. Top with butter and serve with soup.
1 comment:
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She imagined rubbing some cream on hischest, down his navel and then some more on his prickand then slowly lick it all off with very, very slowlicks. Why dont we get started.
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