Description
This is an easy and delicious cream soup. Great good both hot and cold, allowing you to put it on the menu all year round. The birthplace of this wonderful soup is considered to be the United States, despite his obviously French name. However, it is likely that it could come up with natives of France, emigrated to the New world.
Ingredients
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Leeks
2 шт
-
Potatoes
3 шт
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The Apium graveolens Dulce
1/2 шт
-
Broth
750 мл
-
Milk
1 стак.
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Cream
0,5 стак.
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Nutmeg
по вкусу
-
Salt
по вкусу
-
Chives
по вкусу
-
Baguette
по вкусу
-
Butter
150 г
-
Garlic
2 зуб.
Cooking
Leeks cut into rings. Celery peel and grate on a coarse grater. Peel the potatoes and cut into small cubes.
In a saucepan melt 50 g of butter.
Put the leeks and lightly fry, not Browning.
Add the celery all together and saute a few minutes.
In the hot broth, poured into a saucepan, put the potatoes and bring to a boil.
Add sauteed vegetables and on low heat cook until potatoes are done.
Remove from heat and blend vegetables in a blender until smooth or RUB through a sieve.
Pour hot milk and mix well.
Return the pot of soup on the fire, add the nutmeg, salt and pepper to taste.
Pour the cream.
Heat over low heat, without boiling, remove from heat and leave to languish under cover.
At this time, prepare garlic croutons. Baguette cut diagonally into thin slices, not dorezaya to the end.
Garlic peel, crush and mix with softened butter.
To coat pieces with oil. Wrap in foil and place in unheated oven (150-160 degrees) for 15 minutes (as only a strong whiff of garlic, can be removed). I'm really in a hurry forgot to wrap the baguette in foil, but nothing, still turned out delicious.
To deploy and cut into pieces.
The soup spill on plates, sprinkle with finely chopped chives and serve with croutons.
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