Nutritional Chart
Calories: 293 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 9 g
- 12 g
- 40 g
Ingredients Needed for Potato, Celery and Leek Cream Soup
2 tablespoons of butter
1 celery stick, thinly sliced
1 leek, thinly sliced
2 bay leaves
2 rosemary sprigs
1 thyme sprig
3 potatoes, small dices
salt
pepper
1 teaspoon ground coriander
3 cups of beef stock
½ cup heavy cream
0.5 ounce almonds, ground
1 tablespoon sunflower seeds
1 teaspoon ground coriander
How to Make Potato, Celery and Leek Cream Soup
- Heat the butter in a skillet over medium heat.
- Add the leek, celery, and give it a good stir.
- Add the bay leaves, rosemary, and thyme.
- Give it a stir, and cook for 2 minutes. Remove the herbs.
- Add the diced potatoes and season with salt and pepper.
- Season with coriander and pour the beef stock.
- Cover with a lid and simmer for 25 minutes.
- After it’s done, move everything into a blender along with the heavy cream. Blend until smooth.
- Next, heat a skillet over medium heat, and add the almonds and sunflower seeds.
- Season them with coriander and give it a good stir.
- Toast the nuts for 2 minutes and use them to top the cream soup.