Prepare to tantalize your taste buds with a bowlful of pure culinary delight. Introducing the Leurda cream soup, a vibrant and flavorful creation that takes your palate on a delectable journey. With its velvety texture, aromatic herbs, and a burst of freshness, this soup is a delightful symphony of flavors that will leave you craving for more. So, get ready to indulge in a bowlful of pure gastronomic bliss as we dive into the world of Leurda cream soup!.
Leurda cream soup
- 200 grams of leurda leaves
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 2 tablespoons of olive oil or butter
- 4 cups of vegetable or chicken broth
- 1 cup of heavy cream
- Salt and pepper to taste
- Start by thoroughly washing the leurda leaves to remove any dirt or debris. Trim off the tough stems and chop the leaves roughly.
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant.
- Add the diced potatoes to the pot and stir them together with the onions for a couple of minutes.
- Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Add the chopped leurda leaves to the pot and simmer for an additional 5 minutes.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be cautious when blending hot liquids to avoid any accidents.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper according to your taste.
- Simmer the soup for a few more minutes, allowing the flavors to blend together.
- Serve the leurda cream soup hot, garnished with a drizzle of olive oil or a sprinkle of chopped leurda leaves if desired.Enjoy your delicious leurda cream soup!