Tuesday

Healthy Vegan Leek Soup Modern Recipe- Game of Thrones Food Recipes

 

Modern Leek Soup Recipe

Leek soup is a soup based on potatoes, leeks, broth (usually chicken), and heavy cream (optional). Other ingredients used may be salt and pepper, and various spices.

Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sautéed. After this all ingredients are combined and stirred. Chives may be used for garnish.

The addition of potatoes to this relatively modern recipe results in a creamy, rich texture that shows off the leeks to their best advantage. Thick and hearty, this soup is an ideal cold-weather comfort food.

Leek soup is strongly associated with Wales, and is an important item of Welsh cuisine. In Romania, this soup is popular and known as Ciorbă de praz.


The wedding feast began with a thin leek soup, followed by a salad of green beans, onions, and beets.… 
—A STORM OF SWORDS

healthy-vegan-leek-soup-modern-recipe-game-of-thrones-food-recipes

Serves 4
Preparation: 5 minutes
Cooking: 45 minutes

Pairs well with Crusty White Bread, Almond Crusted Trout, Traditional-style Oatcakes

INGREDIENTS:

4 tablespoons (½ stick) unsalted butter
2 leeks (white and light green parts only), well washed and chopped into thin rings
1 small onion, peeled and finely chopped
2 large potatoes, peeled and chopped
4 cups chicken broth
Salt and ground black pepper to taste
Chopped fresh parsley for garnish


COOKING PROCEDURE:

1) Heat 2 tablespoons of the butter in a large saucepan over medium heat. 

2) Add the chopped leeks and onion and cook, stirring, for about 5 minutes, or until the vegetables are soft but not brown.

3) Add the potatoes and cook for another 2 to 3 minutes, then add the chicken broth. 

4) Bring to a boil, then reduce the heat, cover, and allow to simmer for 35 minutes.

5) Using either a potato masher or an immersion blender, puree the soup until all the chunks of potato break down. 

6) Add the remaining butter. Season with salt and pepper, and garnish with parsley.

7) To round out your meal, serve with a piece of hearty, whole-grain bread.


Next time try this medieval version of leek soup from the critically acclaimed HBO telly hit series Game of Thrones... Healthy Leek Soup Recipe- Game of Thrones Food Recipes


Quick Cooking Tips:

Watch and observe Test kitchen director Ruth Cousineau demonstrates a foolproof method for trimming, chopping, and washing leeks; you should try it when you make this creamy leek soup.




Watch this video: Leek and potato soup recipe version of Chef Marco Pierre White as he stirs up a treat with his creamy soup. One of the youngest chef ever to have been awarded three Michelin stars.

This simple soup is an old favorite, and only uses a handful of ingredients to make, including chicken stock made from chicken stock, onions, leeks, potatoes and chives, and strained through a fine sieve to make it silky smooth. Best served with warm crusty bread for a real rustic experience. 





References:

Have you tried Tyrion Lannister's favorite lamprey pie, or Daenerys Targaryen mouth-watering honeyfingers? Then you are missing a lot! 

Taste the food at the King's Landing. Buy the A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook at Amazon.com using this link and you get a 10% discount and FREE shipping if you order the hardcover version.

Brewster, James L. 2008. Onions and other vegetable alliums (2nd ed.). Wallingford, UK: CABI International. ISBN 978-1-84593-399-9.

Grigson, Jane. 1978. Jane Grigson's Vegetable Book. Penguin Books, ISBN 0-14-046859-5.


Are you interested in Culinary Physics? Watch gratis video tutorials at Culinary Physics Lecture Series and try this tasty and healthy recipe Agar Agar Spaghetti Recipe- Molecular Gastronomy Recipes.



Excerpted from A Feast of Ice and Fire: The Official Game of Thrones Cookbook by Chelsea Monroe-Cassel and Sariann Lehrer. Copyright © 2012 by Chelsea Monroe-Cassel and Sariann Lehrer. Excerpted by permission of Bantam, a division of Random House, Inc. All rights reserved.

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