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Tuesday, 19 November 2013

White soup (Cabbage, leek and potato soup)


Crema de col, porro i patata i ametlles fregides


Soups have gained place into my life and my meals as the years pass. I have increased its consumption quite considerably and, above all, I have varied its ingredients and discovered they are perfect to warm cold days and nights.

With the low temperatures we are already having, I don't feel like eating salads any more, in their place, I need to take warm meals, as the appartment use to be freezing....  Once or twice a week, we cook a large pot of soups for our dinners, butternut squash, cabbage, leeks, it depends on the season, but they are all delicious and smoothy. 






Cabbage, leek and potato soup

- One small cabbage
- One leek
- Two medium potatoes
- Water, olive oil, salt
- White pepper and rosemary

Peel and chop all the ingredients. Place them in a large pot and cover all the ingredients with water (just cover, not more!). Add a drizzle of olive oil and salt and heat until it boils. Let it simmer for 20 minutes. Blend it and season if necessary. You can add some salted almonds and rosemary on top. 









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