Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, leek and celery soup with spiced onions. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Leek and celery soup with spiced onions is one of the most well liked of current viral meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Leek and celery soup with spiced onions is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook leek and celery soup with spiced onions using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Leek and celery soup with spiced onions:
- Get 1 large onion, peeled and sliced
- Make ready butter and olive oil
- Take 1 head of celery, washed, trimmed and sliced
- Make ready 3 leeks, trimmed, sliced, and soaked in water to remove any grit
- Take 2 1/2 pints chicken or vegetable stock
- Get 1 medium potato, peeled and cut into chunks
- Take salt and black pepper
- Prepare Greek yogurt, lemon juice, and crispy onions, to serve
- Make ready For the onion topping:
- Take 2 onions, very finely sliced
- Prepare 1 tsp cumin seeds
- Get 1 tsp smoked paprika
Stir in celery to coat in oil. Use an immersion blender to puree the soup. Stir in cream and freshly chopped parsley; serve. All you need to make this Potato Leek Celery Soup a meal is some hearty, whole grain bread for dunking.
Steps to make Leek and celery soup with spiced onions:
- Fry the sliced onion and celery in a large, deep pan with a knob of butter and a good glug of olive oil, until the onion is starting to soften.
- Add the leeks and potato, pour in the stock, cover the pan with the lid and simmer on a low heat for about 25-30 minutes until everything is very soft. Puree the soup with a stick blender or in a food processor until smooth, adding a little boiled water to thin if necessary. Add salt and black pepper to taste.
- To make the crispy onions, heat some light olive oil or vegetable oil in a large frying pan and add the sliced onion, fry, stirring, until just starting to brown and crisp up. Add the spices and salt and pepper, and fry for another minute or two, then add a knob of butter and stir it in as it melts. Remove from the heat.
- Reheat the soup and serve in warmed bowls, topped with a spoonful of Greek yogurt, a squeeze of lemon juice and some crispy onions.
This Potato Leek Soup is so rich and comforting, no one will even know it's also light and healthy! You really want to get the vegetables to be soft and start to get slightly brown in spots, since this will give them a sweeter, roasted and more concentrated flavor. For a sweeter, pale orange soup, add two medium-sized chopped carrots with the onion and leek, and substitute sweet potatoes for the Yukon golds. This variation provides a large dose of beta-carotene as well as other antioxidants, Vitamin A, Vitamin C, manganese, and fiber. Heat the oil in a large saucepan over medium high heat.
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