A thick soup made of leeks in valdostane
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I've been firmly in love with leeks. In the fridge there's always a fresh batch, and I'm regularly looking for something new where to attach it ) I Wanted soup, and the forum say7 (Django) found this wonderful recipe. It was very tasty, but a couple of adjustments I made.
Ingredients for A thick soup made of leeks in valdostane
- Broth - 1.5 l
- Leek - 400 g
- Potatoes - 400 g
- Vermicelli - 200 g
- Butter - 30 g
- Parsley - 1 Puig.
- Parmesan - 4 tbsp
- Seasoning - 1 tbsp
Step by step instruction of cooking A thick soup made of leeks in valdostane
Leeks thoroughly wash (resposive leaves under running water), dried and cut into rings.
Potatoes cut into small cubes.
In a saucepan dissolve the butter, put the leeks and fry until the onion has softened - about five minutes.
Add the potatoes and cook for another five minutes.
Pour warm strained meat broth, bring to a boil and cook for about 30 minutes. Focus on the readiness of potatoes.
10 minutes before end of cooking add the vermicelli and flavoured with herbs. Serve soup, garnished with parsley and sprinkled with grated cheese.