Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, leek and celery soup with spiced onions. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Leek and celery soup with spiced onions is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Leek and celery soup with spiced onions is something that I have loved my whole life. They are fine and they look fantastic.
Fry the sliced onion and celery in a large, deep pan with a knob of butter and a good glug of olive oil, until the onion is starting to soften. Place the celery, leeks and onion into a large pan together with the stock, mixed herbs and salt and pepper. Turn off the heat and transfer half of the mixture into a blender, add the honey and the lemon juice and blend to a puree.
To begin with this recipe, we have to prepare a few ingredients. You can have leek and celery soup with spiced onions using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Leek and celery soup with spiced onions:
- Prepare 1 large onion, peeled and sliced
- Get butter and olive oil
- Prepare 1 head of celery, washed, trimmed and sliced
- Get 3 leeks, trimmed, sliced, and soaked in water to remove any grit
- Make ready 2 1/2 pints chicken or vegetable stock
- Take 1 medium potato, peeled and cut into chunks
- Prepare salt and black pepper
- Prepare Greek yogurt, lemon juice, and crispy onions, to serve
- Make ready For the onion topping:
- Make ready 2 onions, very finely sliced
- Take 1 tsp cumin seeds
- Make ready 1 tsp smoked paprika
Add onions and leeks, sauté gently until soft. Add salt and pepper to taste. Vichyssoise is a French classic cold soup recipe made of potato and leek. How to make One-Pot Green Lentil Soup with Carrots, Onions, and Celery: To begin, chop all of the vegetables.
Instructions to make Leek and celery soup with spiced onions:
- Fry the sliced onion and celery in a large, deep pan with a knob of butter and a good glug of olive oil, until the onion is starting to soften.
- Add the leeks and potato, pour in the stock, cover the pan with the lid and simmer on a low heat for about 25-30 minutes until everything is very soft. Puree the soup with a stick blender or in a food processor until smooth, adding a little boiled water to thin if necessary. Add salt and black pepper to taste.
- To make the crispy onions, heat some light olive oil or vegetable oil in a large frying pan and add the sliced onion, fry, stirring, until just starting to brown and crisp up. Add the spices and salt and pepper, and fry for another minute or two, then add a knob of butter and stir it in as it melts. Remove from the heat.
- Reheat the soup and serve in warmed bowls, topped with a spoonful of Greek yogurt, a squeeze of lemon juice and some crispy onions.
Add olive oil to a large Dutch oven and heat over medium heat. Cook approximately six or seven minutes, or until the onions are translucent. Soups are one of the best ways to eat extra vegetables - or to eat a totally vegetable based meal. Soups are also a dish to make if you want to cook a low carb meal for yourself, while still providing carbs for your partner / family / kids etc. Simply serve up some whole grain toast or soft bread, you can have as much soup as you like - and they can have as much bread or toast as they like.
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