Leek, kale & potato potage
Leek, kale & potato potage

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, leek, kale & potato potage. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Leek, kale & potato potage is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Leek, kale & potato potage is something that I’ve loved my entire life. They are fine and they look wonderful.

The Best Leek Kale Recipes on Yummly This simple recipe sees leek, kale and chicken bound in a mustardy, gruyere-spiked sauce then encased in puff pastry and baked to perfection. Serve with a dollop of fruity chutney or spicy relish and.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have leek, kale & potato potage using 6 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Leek, kale & potato potage:
  1. Get 4 leeks chopped
  2. Prepare 1 bunch kale chopped
  3. Take 1 large potato diced (or 2 small ones)
  4. Take 1 liter seasoned chicken broth
  5. Get 4 tablespoon extra virgin olive oil
  6. Get to taste fresh ground black pepper

Kale Leek Recipes containing ingredients allspice, bell peppers, broccoli, butter, butternut squash, cabbage, carrots, cauliflower, cayenne, celery, cheddar che. In a large sauté pan, heat the oil over medium heat. Add the potatoes and pour in Return the soup to the pan and stir in the chopped kale. Bring back to the boil, then simmer for a.

Instructions to make Leek, kale & potato potage:
  1. In a large pot, heat up the oil at medium-high heat.
  2. Add in the leeks and cook till they're a little tender, stirring often.
  3. Add in the kale and cook till it's wilted, stirring often.
  4. Add in the potato cubes and fresh ground black pepper to taste, stirr well.
  5. Pour in the chicken broth, bring to boil.
  6. Lower heat to medium-low, cover and let simmer for half an hour.
  7. Remove from heat, uncover and let cool down for a while.
  8. Use a hand blender, a regular blender or a food processor to liquify.
  9. Once done, put back in pot to reheat.
  10. Serve hot, with a swirl of heavy cream or diced chorizo if desired.
  11. Enjoy!

Lead tutor at Britain's leading plant-based cookery school Demuths Lydia Downey shows us how to make beautifully crisp cauliflower. The last time I made soup, I had to do an intricate blender dance in order to get everything mixed together nicely. Pour half the hot soup into the blender, blend. Try our kale, ricotta and leek lasagne. This vegetarian lasagne recipe is low in calories and quick and easy to make.

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