Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, potato & leek soup with crispy prosciutto & croutons. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS is something which I have loved my entire life.
The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae. Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of.
To begin with this particular recipe, we have to prepare a few components. You can have potato & leek soup with crispy prosciutto & croutons using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS:
- Make ready soup
- Get 4 small potatoes, peeled & diced
- Take 1 leek, cleaned & chopped
- Take 1 onion, diced
- Get 1 garlic, crushed
- Make ready 1 ltr water + extra if needed
- Take salt & white pepper
- Take 1 tbsp mixed herbs
- Make ready 250 ml coconut cream
- Prepare extra
- Prepare 1 tsp dried oregano
- Take 1 pack prosciutto, cut into strips
- Take 2 slice day old bread, cut into large croutons
- Take 1 tbsp olive oil
The fleshy part of the root (potato) is commonly eaten as a vegetable. Potato is also used to make medicine. A perennial plant in the nightshade family that was first cultivated in South America and is widely grown for its starchy edible. If there is a threat of frost at night, temporarily cover any sprouted.
Steps to make POTATO & LEEK SOUP with CRISPY PROSCIUTTO & CROUTONS:
- Stove, medium heat. Drizzle some olive oil, add potatoes, leeks, onion, garlic and saute for 5-10 mins until soften.
- Lower the heat. Add the herbs, oregano and continue to saute for 10 minutes. Add the water and simmer for 20 mintuesor until veggies are tender. Meanwhile, heat a fry pan on medium heat. Cook the prosciutto for 4 minutes on either side. Prosciutto will crispy up once removed from the heat.
- Place the croutons on a tray, drizzle over olive oil and place under the grill (low heat). Cook for 5 min, toss, then cook for another 5 minutes until golden brown and crunchy.
- Remove soup from the heat. Add the coconut cream and blend until smooth with a stick blender. Remove croutons from grill.
- Serve in glasses. Drizzle over olive oil and sprinkle over croutons. Serve with couple strips of prosciutto.
Sweet Potato Potato Salad We love sweet potatoes and they are terrific when combined with plain white ones, especially in an old fashioned potato salad. This one has mayonnaise, a bit of mustard, celery, hard-boiled eggs, and a smidgen of chopped onion. Your potato plants are full and healthy. Now you're wondering when to harvest potatoes you've so carefully tended. Knowing how to harvest potatoes will help you will help you get the greatest benefit from your crop.
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