Rate this recipe
2.9/5
(28 Votes)
0 Picture
Ingredients
- 4 leeks
- 4 potatoes
- salt
- pepper
- butter
Details
Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Budget Friendly
Preparation
Step 1
Wash the leeks.
Cut into chunks. Separate the white parts and cook in butter.
Step 2
Meanwhile cook the greens section of the leeks and potatoes for 45 minutes in water.
Salt and pepper.
Step 3
Blend the soup and add the sliced cooked white leeks.
Enjoy hot!
You'll also love
-
Fish and Vegetable Casserole
4.7/5
(74 Votes)
-
Winter Warming Leek and Potato Soup
4/5
(89 Votes)
-
Corn Dogs
2.9/5
(11 Votes)
-
RICE KRISPYSQUARES
2.9/5
(11 Votes)
-
Red tamarind chutney for chaat -...
2.9/5
(20 Votes)
-
Baby/Kid friendly creamy mashed...
2.9/5
(20 Votes)
-
Crab Bisque
2.9/5
(17 Votes)
-
Chicken Corn Soup
2.9/5
(10 Votes)
Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
Review this recipe