Potato Leek Soup III
A creamy soup with a strong leek flavor. Goes wonderfully with sourdough bread. Tastes even better heated up the next day.
INGRIDIENT
DIRECTION
Step: 1
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Step: 2
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
NUTRITION FACT
Per Serving: 488 calories; protein 3.7g; carbohydrates 18.7g; fat 45.4g; cholesterol 145mg; sodium 673mg.
The name of “stew” can refer to both a food and a cooking method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu whole , and the liquid all of it covers the essential in a stew as different 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 comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.
