German Leek and Potato Soup

Leeks and potatoes are simmered with a ham bone, then pureed before cream is added to this subtle soup.

Step: 1

In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.

Step: 2

Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

Per Serving: 382 calories; protein 4.4g; carbohydrates 42.1g; fat 22.8g; cholesterol 71.3mg; sodium 104.3mg.

The name of “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.