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Today’s recipe is a winter special soup infused with garlic flavor blended with rich taste of leek. The creamy velvety texture enhances the overall look and is also good for cold symptoms.
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Ingredients:

* Salted butter 3 tbsp
* Olive oil 3 tbsp
* Leek (trimmed & chopped) 1 whole
* Potatoes (diced) 2 medium size
* Brown onion (chopped) 1 large
* Garlic cloves (roughly chopped) 2 small bulbs
* Sea salt 1 tsp or to taste
* White pepper powder 1/2 tsp
* Crushed black pepper to taste
* Dried thyme 1/2 tsp or fresh thyme 3 sprigs
* Chicken stock or vegetable stock 1 liter
* Heavy cream 3/4 cup
* Fresh curly parsley (curly or flat)/ fresh chopped chives for garnishing
* Croutons as needed

Directions:

- First wash all the veggies, dry and chop them into thin slice. Peel brown onion, garlic cloves and potatoes and chopped them.
- Turn heat on medium, set large stock pot on stove. Add butter followed by oil and let butter melt over medium heat.
- Once butter is melted, add chopped onions, and leek. Let veggies cook gently for 3-4 minutes.
- Then add diced potatoes and stirring often. Cook for about 3 minutes.
- Add chicken stock and season it with salt, white pepper powder, dried thyme. Stir it and bring it to gentle simmer.
- Cover the pot with lid and reduce heat to medium-low and let it simmer for 15 minutes or until veggies and potatoes become tender.
- Uncover the lid, check if potatoes are tenderized using knife.
- Then add fresh cream and stir it until cream is warmed through. Then add crushed black pepper and mix it well.
- Turn off the heat, remove pot from stove and let mixture cool down briefly. Transfer soup mixture into a high speed blender to blend or use immersion blender to blend the liquid directly into the pot until creamy and smooth.
- Turn heat on medium and return the blended mixture into the same pot. At this stage, taste seasoning to adjust if needed.
- Give a brief simmer on low heat then add chopped green onions, fresh parsley then turn flame off and remove pan.
- Ladle the soup into the bowls and garnish with fresh parsley, green onions and croutons.
Serves: 4-5 people


Music: Fugetta
Musician: Ilya Truhanov
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