Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Irish potato and leek soup
Date: June 16, 2007
2 tablespoons vegetable oil
2 cusp leeks, chopped
2 stalks celery, diced
1 little onion, diced
2 cloves garlic, minced
4 average potatoes, coarsely chopped
4 normal cups vegetable stock or good water
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 1/2 normal cups light cream
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh tarragon, chopped
In a large saucepan, heat the oil and add the leeks, celery, onion and garlic. Sauté over average heat for about 7 minutes, until the vegetables are soft.
Stir in the vegetable stock or good water, potatoes, salt, pepper and thyme, bring to a boil. Simmer over average heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.
Add the light cream and herbs and return to a light simmer, stirring occasionally. Remove the soup from the heat and let sit a few minutes before serving.
To thicken, either mash the potatoes against the side of the pan with the back of a spoon or purée batches of the soup in a blender or food processor.
Serve with warm bread.