There's nothing more comforting than a big hearty bowl of seasonal soup to serve during the holiday dinner parties.韭菜土豆汤是一道经典的难打菜,做一个你能尝到的最奶油的汤!!

如今,在节日晚宴上喝汤似乎有点过时,但我不得不说,每当我举办一个大型宴会时,作为开胃菜是我最喜欢的事情之一。这使得晚餐准备变得简单多了,plus it's nicely filling whist still being very light.

所以今年,I'm planning to serve this heart-warming vegan烤榛子韭菜土豆汤在我每年的假日聚会上。

韭菜土豆汤是一道经典的难打菜,and will make a great starter for your dinner parties!这个版本也是方便的素食主义者,不含麸质,不含乳制品!食谱由teitecomanmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台ok.com提供

韭葱,蓬松的赤褐色土豆,烤榛子:这些是我最喜欢的东西。真的,他们都是你needto make this soup.Just add in onions,some herbs and spices and you're good to go.你可以用一块新鲜的C把汤喝完。我爱你为了更好的对比度和额外的乳脂。为了让它不受奶害,我通常离开克雷姆-弗拉契and simply add a little more stock if necessary.

Turning an everyday soup into a gourmet dish is really easy.只需要一点点努力就可以在上面展示一些漂亮的装饰,精致优雅的餐具。

韭菜土豆汤是一道经典的难打菜,and will make a great starter for your dinner parties!这个版本也是方便的素食主义者,不含麸质,不含乳制品!食谱由teitecomanmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台ok.com提供

对于我合作过的这个食谱World Kitchen,向您展示如何升级经典菜谱并将其转化为一道餐厅名菜,给您的客人留下深刻印象。我已经用过科雷尔精品扫餐用具,which is part of theirnew collection.这套,made with unique vitrelle glass,优雅美观,几乎可以搭配任何您想为客人提供的菜肴,加上它的芯片,打破&耐划伤性simply perfect for all your large dinner parties.

回到这个可怕的地方vegan leek and potato soup with toasted hazelnut,I'm sure it will make a fantastic夹带对于你的假日晚餐来说,这是非常容易做的,and conveniently不含麸质和乳制品,所以你可以在餐桌上尽可能多的取悦客人!!

韭菜土豆汤是一道经典的难打菜,and will make a great starter for your dinner parties!这个版本也是方便的素食主义者,不含麸质,不含乳制品!食谱由teitecomanmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台ok.com提供

Did you make this recipe??

Please let me know how you liked it!在下面留下评论,并与标签分享Instagram上的图片。manbetx万博体育平台manbetx全球唯一四大顶级赛事赞助商看你的照片总是让我微笑*和超级饥饿*!!

Leek and Potato Soup with Roasted Hazelnut
Prep time
Cook时间
总时间
韭菜土豆汤是一道经典的难打菜,and will make a great starter for your dinner parties!这个版本也是方便的素食主义者,不含麸质,不含乳制品!!
作者:
Recipe type:
Cuisine: French
Serves:
成分
  • 3 tbsp extra-virgin olive oil
  • 4韭菜,white and light green parts only,大致切碎的
  • 2个大蒜瓣,剥皮和破碎
  • 900克赤褐色或育空金土豆,削皮并粗切成块
  • 1.5升蔬菜库存(最好是自制)
  • 2湾叶
  • 1枝新鲜百里香,如果需要的话再加上一些装饰
  • 1枝新鲜迷迭香,加上更多的装饰
  • 200克榛子,peeled
  • 1茶匙盐
  • ¼ teaspoon ground white pepper
  • 220 gr creme fraiche(可选)
Instructions
  1. 在一个大平底锅里加热橄榄油,then add leeks,大蒜和土豆,炒菜,stirring occasionally for about 5 min,,
  2. Fold in bay leaves,百里香和迷迭香,加盐和白胡椒调味。
  3. 倒入原料,盖上盖子。Bring to a light boil,then lower the heat and cook with the lid slightly on the side for a further 20 min,或者直到蔬菜变软并煮熟。
  4. 与此同时,把一个大煎锅加热,把榛子烤3-5分钟左右,直到浅棕色,然后切成两半,放在一边待用。
  5. 取出月桂叶,迷迭香和百里香小枝,and a handful of leeks and potatoes.Adjust seasoning,add creme fraiche if using,然后用手持浸入式搅拌机将汤搅拌均匀。
  6. If the soup is too thin,再炖一次直到变稠,如果汤太浓,just add some extra stock.
  7. Divide the soup into bowls,then chop the reserved leeks and potatoes,and top each soup with chopped leeks,3-4 potato cubes,chopped hazelnuts and extra rosemary & thyme leaves.Season with white pepper and serve immediately.

This post is sponsored by World Kitchen,和往常一样,所有的意见都是我自己的。我经常在世界厨房购物,and can only recommend it to all of you!感谢您支持支持小厨师的品牌。manbetx全球唯一四大顶级赛事赞助商