How Do You Make Low Sodium Restaurant Style Onion Soup Potato-Leek Soup – Leeks Are Said to Possibly Date Back to Mesopotamia and Ancient Egypt

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Potato-Leek Soup – Leeks Are Said to Possibly Date Back to Mesopotamia and Ancient Egypt

Potato-leek soup recipe – can be enjoyed hot or cold, although it’s best served hot with melted cheese on top!

Find or identify leeks at your local grocery store, or a local grocery store. onion, only a cylindrical, instead of a bulb. . Enjoy eating other vegetables related to our onion today.

Have you ever had a lot of potatoes on hand, and lost for new ideas to create something new, different, yet happy? I know that leeks are NOT the first vegetable that comes to mind; however, please know, leeks when added with other vegetables and spices can make a simple, easy to digest soup when cooked and flavored properly.

Leeks are rare vegetables; regularly purchased or used for everyday cooking in America.

The history of leeks is said to probably go back to Mesopotamia and ancient Egypt.

It is rumored that the Egyptian Emperor Nero ate leeks- He believed that by eating leeks often, that he would improve his voice quality. He wasn’t sure which part of his voice he wanted to improve, although voice improvement was what he was looking for, none the less.

Here is an easy, no-cook recipe for LEEKS in your potato soup, with the addition of cream and spices – a hearty and different addition to everyday soups .

Recommended ingredients;

A large stalk of leeks; clean and cut most of the bitter dark green parts, which are less windy and more bitter, as well as cutting the roots and parts that come directly from the ground.

sea ​​salt —- 4 teaspoons

white pepper — 2 teaspoons

1/2 teaspoon ground nutmeg

three cups of unsalted beef, chicken or vegetable broth or stock

1 to 1/2 cup of heavy cream or non-dairy of your choice, to taste-*Almond milk or coconut milk is also an alternative to milk, or a dessert.

1/2 cup Parmesan cheese topper; or Mozzarella cheese —- added at the end and sprinkled, sparingly in your own cup or soup bowl

3 to 4 starchy IDAHO potatoes

two stalks of celery, plus leaves too, all powerful antioxidants and loaded with flavor when cooked in porridge, broth, soup or stews.

Begin:

Start by sauteing chopped leeks, and celery. Season with sea salt and white pepper.

In another pot or pressure cooker, to save time, add your stock and more sea salt and slice the medium potatoes, cut into equal strips for less cooking time again. Add all the ingredients and bring to a boil; let simmer for another 20 minutes, do not eat potatoes.

When cooked potatoes, leek, and celery mix puree in an electric blender when blended for soup consistency back into the pot and add heavy cream; cook on medium-low heat.

Season with more salt, and ground nutmeg finished by adding a teaspoon of smoky cumin.

Serve topped with Parmesan cheese or another grated, rich cheese of your choice and top with dried parsley flakes for color! Serve with oyster crackers or sliced ​​bread

The leek (porrum), like the Welsh onion, is only cylindrical instead of a round bulb. The leaves of the leek, however, are flattened and hard, while the leaves of the onion are cylindrical and hollow.

Leeks have been cultivated since at least 3000 BC, and they are native to a vast land stretching from Israel to India.

I enjoy learning from you and from others who give me knowledge regularly!

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