A delicious petite marmite with a delicious combination of flavors of golden potato, scallion and other vegetables.
1 onion, finely chopped
2 garlic cloves, puree
1 large leek, thinly sliced
2 celery sticks, chopped
2 carrots, chopped
250g potatoes, peeled and dig small cubes (use the wax type)
1 liter of chicken or vegetable broth
2 bay leaves
a few sprigs of fresh thyme (or 1 teaspoon dry)
optional: a pinch of chili flakes
salt and pepper to flavor
fresh chopped parsley
cooking oil spray
1.Spray an outsized saucepan over medium heat with a touch vegetable oil and add the onions, garlic and celery.
2.Fry for a couple of minutes until soft. Add a touch broth directly and reduce it so it doesn't burn / sticky
3.Add the leeks and carrots, then spray again with vegetable oil and saute for a couple of more minutes until the chives are a touch cooked. Again add some stock to avoid burns / stickiness
4.Add the thyme, herb (plus chili flakes if using).
5.Add potatoes and stock and convey to a boil.
6.Reduce heat, cover and simmer for about 45 minutes.
7.Coarsely mix a part of the soup with a hand mixer otherwise you can add half the soup to a standard mixer. i prefer to stay a couple of slices of vegetables in my soups, but you'll mix all of them together if you wish soups that are creamy.
8.Taste and season with salt and pepper as required .
9.Sprinkle with fresh parsley.