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Servings - 2 - 3
INGREDIENTS
Olive oil - 1 tablespoon
Brown bread - 1
Olive oil - 2 tablespoons
Onions - 100 grams
Leek - 20 grams
Garlic - 30 grams
Dried thyme - 1 tablespoon
Potatoes - 150 grams
Chicken stock - 700 milliliters
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Fresh cream - 100 grams
Coriander - 1 teaspoon
PREPARATION
1. Heat 1 tablespoon olive oil in a pan, add 1 brown bread cubes in it and roast for 2 - 3 minutes on medium heat.
2. Remove it from heat and keep aside.
3. Heat 2 tablespoons olive oil in a skillet, add 100 grams onions and fry till translucent or until it turns golden brown in color.
4. Then, add 20 grams leek, 30 grams garlic, 1 tablespoon dried thyme and mix it well.
5. Cook for 5 - 7 minutes on medium heat.
6. Now, add 150 grams potatoes and mix it well.
7. Cook for another 8 - 10 minutes on medium heat.
8. Add 700 milliliters chicken stock, 1 teaspoon salt, 1 teaspoon black pepper and mix it well.
9. Bring it to a boil.
10. Cover it with lid and cook for about 10 - 15 minutes.
11. Open the lid and give it a nice stir.
12. Add 100 grams fresh cream and mix it well.
13. Cook for another 3 - 5 minutes on medium heat.
14. Remove it from heat and transfer this into a blender and blend it well.
15. Transfer this into a skillet and stir well.
16. Add 1 teaspoon coriander and mix it well.
17. Bring it to a boil.
18. Remove it from heat.
19. Garnish with prepared croutons and coriander.
20. Serve hot.
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