DELICIOUS SEAFOOD SOUP RECIPE RECIPES

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LEEK AND POTATO SOUP RECIPE | DELICIOUS. MAGAZINE



Leek and potato soup recipe | delicious. magazine image

Make a big pot of this winter classic – leek and potato soup. Freeze half and enjoy the rest on another chilly day. You could even add in a few extra spices and some pan-fried chicken breast next time to transform this into a hearty dinner. Want something a little more indulgent? How about adding blue cheese to your soup, like in this potato, leek and stilton soup recipe.

Provided by delicious. magazine

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield Serves 8

Number Of Ingredients 9

40g butter
500g leeks, finely chopped
2 onions, finely chopped
600g floury potatoes such as maris piper or king edward, finely diced
2 garlic cloves, crushed
1 litre vegetable stock
1 tsp dijon mustard
Small bunch fresh chives, finely chopped
Crusty bread to serve

Steps:

  • Melt the butter in a large lidded pan/casserole set over a medium heat. When the butter foams, add the leeks, onions and potatoes with plenty of salt and pepper, then cook gently, with the lid on, for 15-20 minutes. Stir every now and again to make sure the veg doesn’t catch on the bottom. Add the garlic and cook, stirring, for 1 minute.
  • Add the stock with the dijon mustard, bring to the boil, then turn down the heat to low and simmer for 15 minutes more until the veg are tender. Taste and season with salt and pepper. Serve half the soup spooned into warm bowls, sprinkled with the chives and freshly ground black pepper, with crusty bread to dip in. Freeze the rest of the soup.

Nutrition Facts : Calories 140kcals, FatContent 4.7g (2.7g saturated), ProteinContent 3.5g, CarbohydrateContent 18.8g (4.5g sugars), FiberContent 4.2g

BEETROOT SOUP RECIPE | DELICIOUS. MAGAZINE



Beetroot soup recipe | delicious. magazine image

This beetroot and Bramley soup is a light and wintry starter recipe that won’t fail to impress your guests. For a fiery kick, add some horseradish to your recipe like in this beetroot, apple and horseradish soup recipe, served with herb dumplings.

Provided by delicious. magazine

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield Serves 8

Number Of Ingredients 9

65g butter
2 onions, chopped
2 carrots, chopped
2 celery sticks, chopped
6 garlic cloves, chopped
1 small Bramley apple
800g beetroot, trimmed and sliced (no need to peel)
1.5 litres chicken stock, hot
Soured cream and fresh dill sprigs, to serve

Steps:

  • Melt the butter in a large, heavy-based pan over a low heat. Add the onions, carrots, celery, garlic and a splash of water, cover and sweat for 15 minutes, stirring occasionally, until the onions are soft. Peel, core and slice the apple and add to the pan with the beetroot. Cover and sweat for a further 15 minutes.
  • Pour in the stock, season and bring to the boil. Reduce the heat and simmer, uncovered, for 1 hour, until the beetroot is tender. Cool slightly, then purée with a hand-held blender, or in batches in a food processor, until smooth. Season and set aside to cool until just warm.
  • Divide the soup between bowls, season and top with dollops of soured cream and fresh dill sprigs.

Nutrition Facts : Calories 191kcals, FatContent 11.4g (6.7g saturated), ProteinContent 10.2g, CarbohydrateContent 15.5g (12.3g sugar), FiberContent

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LEEK AND POTATO SOUP RECIPE | DELICIOUS. MAGAZINE
Make a big pot of this winter classic – leek and potato soup. Freeze half and enjoy the rest on another chilly day. You could even add in a few extra spices and some pan-fried chicken breast next time to transform this into a hearty dinner. Want something a little more indulgent? How about adding blue cheese to your soup, like in this potato, leek and stilton soup recipe.
From deliciousmagazine.co.uk
Total Time 50 minutes
Cuisine British recipes
Calories 140kcals per serving
  • Add the stock with the dijon mustard, bring to the boil, then turn down the heat to low and simmer for 15 minutes more until the veg are tender. Taste and season with salt and pepper. Serve half the soup spooned into warm bowls, sprinkled with the chives and freshly ground black pepper, with crusty bread to dip in. Freeze the rest of the soup.
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