Cream of Potato, Leek and Cumin Soup
Ingredients (1 liters)
| Amount | Measure | Name |
|---|---|---|
| 300.00 | g | Leeks |
| 800.00 | g | Potatoes |
| 100.00 | g | Celery, stalks |
| 2.00 | g | Garlic |
| 2.00 | g | cumin seeds |
| 150.00 | ml | MEADOWLAND Classique 10 x 1L |
| 85.00 | g | KNORR Brown Onion Soup 4 x 27L |
| 1.00 | l | Water |
Preparation
1. Saute the leeks, celery, crushed garlic in a Marvello and oil.
2. Add the potatocubes, cumin and allow to saute for 10 minutes.
3. Add the boiling water and bring to the boil.
4. Mix the soup powder to a slurry and add the soup mixture while stirring continuously.
5. Bring to the boil and allow too simmer for 15-20 minutes until the potatoes are soft.
6. Liquidise and return to the heat.
7. Add the Meadowland Classique, correct seasoning and serve.
Recipe review
(0 Ratings, 0 Reviews)
