Traditional recipes

Leek soup au gratin

Leek soup au gratin

A leek adaptation of the famous French onion soup recipe :)
Onion soup is one of the delicacies that France offers us. Simple to make from a few ingredients, it is a very tasty dish.
The origin of leeks is in the Mediterranean area.
Leeks are rich in vitamin C, PP, B6, iron and magnesium.
Leek can be used in the treatment of various diseases: arteriosclerosis, acne, respiratory diseases, nosebleeds, removal of redness, cough, hoarseness, laryngitis, pharyngitis, eliminates intestinal worms.
Leek is a good laxative, being recommended for people suffering from constipation, it is calming and diuretic. It can also be used for hair care, to provide special reflections (leek decoction).
Leek is the national symbol of Wales, being very famous in Oltenia :). (source: wikipedia)
http://blogulluicatalina.blogspot.com/2016/10/supa-de-praz-gratinata.html


What ingredients do we use for the fennel au gratin recipe?

  • -2 pieces fennel
  • -olive oil
  • -salt
  • -pepper
  • -parsley
  • -a garlic clove
  • -a tablespoon of butter
  • -4 tablespoons breadcrumbs
  • -2 tablespoons grated cheese

Cook the leeks, cut into slices, in olive oil, adding a teaspoon of grated salt from the beginning.


Peel and cut into cubes the parsley root and the potato. As soon as the leek softens, quench it with wine. Add hot soup, parsley and potato.


Boil over low heat, covered, until all vegetables are well softened. If the liquid evaporates, top up with a little hot water. When the vegetables are well cooked, pass everything.


Add sour cream (whipped cream) and mix well.


Match the taste with salt and pepper (do not add much salt from the beginning, taking into account that the soup is usually salty).

Serve hot, with croutons of toast and grated cheese - you can decorate with a little sour cream and / or extra virgin olive oil (first image of the post) or you can sprinkle an idea of ​​freshly ground chilli, if you like it more spicy


Cream soup with potatoes, leeks and cheese

The cream soup recipe with potatoes, leeks and cheese is a delicious option for a healthy lunch. With only 22 grams of carbohydrates per serving, the recipe for cream soup with potatoes, leeks and cheese gives diabetics a balanced lunch without a significant increase in blood sugar.

The following recipes for diabetics present the necessary ingredients, preparation and nutritional values ​​for cream soup with potatoes, leeks and cheese.

Number of servings: two.

Preparation time: ten minutes.

Cooking time: twenty minutes.

Total time: thirty minutes.

Necessary ingredients for cream soup with potatoes, leeks and cheese:

  • a big potato
  • a large leek thread
  • 600 ml water
  • 2 & # 8211 3 cloves garlic
  • 50 grams of peas
  • 50 grams of cream cheese
  • salt and pepper to taste.

Preparation:

  1. Peel a squash, grate it and cut it into cubes.
  2. Clean the leeks and cut the white part into slices. Keep the green part for decoration.
  3. Boil the potato, along with the leeks, peas and garlic cloves. Bring to a boil over medium heat until the vegetables are soft.
  4. After boiling, remove the vegetables with a spoon from the pot and put them in the blender.
  5. Season and add cream cheese.
  6. Strain the whole mixture until smooth.
  7. Serve hot and garnish with sliced ​​green leek leaves.

Nutritional values ​​for a portion of about 330 grams of cream soup recipe with potatoes, leeks and cheese:

  • calories: 166.6 kcal
  • carbohydrates: 22 grams
  • protein: 6 grams
  • fat: 6 grams.

Try our recipe for: Meatballs with salmon.

Do you want the recipe in electronic format? Send us an email at [email protected], you pay a small fee and we send you the recipe in pdf format.

For informed information about diabetes, follow the blog: Diabetes, nutrition and metabolic diseases.


Vegetable soup & # 8211 diet recipe for Rina diet


BENEFITS

Rich in water and antioxidants, leeks are low in calories, being ideal in any diet. 100 grams of leeks are the equivalent of only 31 calories. Leeks are rich in nutrients and fiber, respectively magnesium, vitamin C, A, K, B6.

Celery is the ideal vegetable when you want to lose weight, as it has a detoxifying effect. It is rich in vitamins (A, B1, B2, B6, C) and minerals (phosphorus, potassium, calcium, iron, magnesium) needed by the body. Regular consumption of celery helps the body regulate blood pressure, prevents chronic diseases and balances the pH.


Victor Nemes recipe: Spinach soup with leeks

In a medium saucepan put the butter on the right heat. After it melts, add the leeks, potatoes and cook for 3-4 minutes.

Add 2/3 of the spinach and cook for about 3 minutes, until the spinach softens. Then pour 150 ml of vegetable soup and continue to cook over medium heat for about 10 minutes, until boiled and potatoes.

Take the pot off the heat and blend half of the contents and then add it to the pot. Separately, blend the rest of the spinach and vegetable soup and add to the pot.

Mix well and season, then add a little lemon juice to taste and serve immediately.


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  • 250 g leeks (we use only the white part)
  • 1 medium potato
  • 1 avocado
  • 1 onion
  • 750 ml vegetable soup (or water)
  • 2 tablespoons olive oil
  • salt
  • ground pepper
  • parsley and soy cream for serving (optional)

At Share in dishes you learn how to make leek cream soup and sweet potato cream soup

Plus, Emanuel tells secrets. For example, I will show you how to remove the hot peppers from the hot pepper and how to make the icing. less fast.

SHARE & icircn dishes you & icircnva & # 539 & # 259 to be CHEF & icircn own piece & # 259t & # 259rie, with ingredients pu & # 539ine & # 537i and much & # 259 skill. Emanuel C & icircrstea is the one who shows you, in 10 minutes, a 10-minute culinary show, how to prepare tasty recipes.

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How to make vichyssoise & # 8211 potato cream soup with leeks

1. Cut the leeks into rings and sauté in butter for a few minutes. Add the diced onion and let it soften.

2. After a few minutes, add the potatoes, salt, pepper, nutmeg. Fill with water until all ingredients are covered. Leave to cook over low heat. The mixture obtained must be consistent.

3. Pass the mixture in a blender with a little evaporated milk or liquid cream. Add liquid until it reaches the desired consistency.

4. The soup is served at room temperature or cold. Garnish with finely chopped chives or parsley