O alho-poró, à primeira vista parece não ser um alimento tão gostoso nem tão comum. Mas sim, é um alimento delicioso e também versátil pois com ele existe a possibilidade de fazer diversas receitas. Ele tem o sabor mais suave que o da cebola e do alho, e é amplamente utilizado na culinária internacional, além de ser benéfico para a saúde. Reduz o colesterol, diminui a pressão sanguínea, evita derrames e infartos, previne contra o câncer de ovário, evita o diabetes, entre outros inúmeros benefícios. No País de Gales, por tradição, no dia 1º de março, dia de Saint David, padroeiro do país, prepara-se uma sopa com o Alho-Poró, conhecida como Cawn Cennin.
Ingredients
- 3 leeks the average cut off and thinly sliced (white part and a little bit of green)
- 1 medium onion (chopped)
- 2 cloves of garlic, finely chopped
- 2 medium potatoes, chopped into small cubes
- 1 litre of vegetable stock (or water)
- 2 tablespoons vegetable oil or olive oil
- 1/2 cup heavy cream or coconut milk
- 1 tsp dried thyme (or 1 bunch fresh)
- 1 bay leaf
- Salt and pepper to taste.
- 1/4 cup parsley (parsley and chives), chopped into the end
Preparation:
- Wash the leeks to remove all the dirt in between the layers. Cut it into thin rings.
- Finely chop the onion, the garlic, and dice the potatoes into small cubes.
- In a large saute pan, heat the olive oil or olive oil over medium-high heat.
- In a large saute pan, heat the olive oil or olive oil over medium-high heat.
- Add the leeks to the pan and sauté over medium heat for 5 to 7 minutes, until they begin to soften and release their aroma.
- Add the potatoes, chopped and pour in the vegetable stock (or water) into the pan.
- Add the bay leaf and the thyme.
- Raise the heat until it starts to boil, then reduce heat to medium-low.
- Simmer the soup for about 20 to 25 minutes, or until the potatoes and leeks are very soft.
- Use a mix of immersion to process the soup directly in the pot until you get a creamy texture. If you don't have a mixer, immersion, you can transfer the soup, in stages, for a time, process it, and return it to the pot.
- If you want the soup even more creamy add cream to the milk, or coconut milk, and stir to combine. Cook for a few more minutes to warm up.
- Season with salt and pepper, to taste.
- Remove the bay leaf.
- Add the parsley, chopped, and mix.
- Serve the soup hot, with fresh bread or toast, and if you want to.
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