potato-leek soup Siebeck I admit, the recipe is not mine, but is a recipe from Wolfram Siebeck, from the "time magazine" at times when I have not had the time to read the time.
I like the soup very much, especially in the cool season, although it is in the summer because of the ingredients very fresh food. The soup can be quickly and easily prepared.
For the soup you need:
- 3 hands firmly boiling potatoes, peeled, washed and diced
- Lauch the same amount by volume, washed and cut into rings
- 1-2 tubers (yes, that's right, tubers) fresh garlic, peeled and coarsely chopped or whole (which I prefer so I can get out fishing tubers)
- crushed 2 chili peppers in a mortar
- 3 bay leaves
- requires salt
for the deposit to:
- peeled, diced tomatoes (which in winter can be quite out of the can)
- Fat Quark
- fresh basil
- a fruity olive oil
- scharz pepper the mill, very coarsely ground
Sauté
the potatoes, leeks, garlic, chili peppers and bay leaves in olive oil briefly
how it works with the soup. Then add water until the vegetables are just plain is covered. Salt and the soup simmer for about 40 minutes to herself.
So what is the liner:
If using fresh tomatoes, those with boiling water, remove the peel, remove seeds and dice the flesh. Basil leaves coarsely, olive oil and house rules provide in the form of the pepper mill.
appearance potato-leek soup:
The generous portioning scoop on the waiting soup plates, giving it a heaping tablespoon of diced tomatoes, a tablespoon of fat cottage cheese. Then a batch of basil leaves, sprinkling, rounding off a neat Schwupps from olive oil bottle and drizzle with 3-4 turns of the pepper mill and the whole serving.
given a lovely cool pink - for me it must be happy be a glass of cold beer.
The soup tastes very delicious by the way, if they are prepared the day before.
