Potato and leek soup with garlic zest

Potato and leek soup with garlic swirls is a filling and good lunch dish, which the vast majority of people will like.

Potato and leek soup:

3 tablespoons butter

2 large leeks, only the white and light green parts, coarsely chopped

3 cloves garlic, peeled and crushed

1 kg potatoes, not boiling, peeled and divided into cubes

1.5 l chicken power (water and chicken stock or water and chicken / chicken broth)

4 bay leaves

3 sprigs fresh thyme

1 ts salt

1/2 teaspoon ground black pepper

2.5 dl cream

Chives, finely chopped

Melt the butter over medium heat in a large saucepan. Add leeks and garlic and let it cook tender for approx. 10 min. while stirring regularly. It should not turn brown, so adjust the heat as needed so as not to turn brown.

Add potatoes, kraft, bay leaf, thyme, salt and pepper and bring to the boil. Let the potatoes simmer until the potatoes are very soft (about 15 min.).

Fish out the thyme sprigs and bay leaves, and run the soup with a hand mixer until completely smooth.

Add cream and chives and bring to the boil. Taste for salt and pepper. If the soup is too thin, simmer until it thickens. If it is too thick, add milk to thin it out. Serve with crispy bacon cubes and good bread. Garnish with fresh sprouts or herbs.

Garlic spinners:

1 kg of wheat flour

6 dl milk

100 g butter

2 ts salt

1 bag of dry yeast

4 large garlic cloves, finely chopped

Melt the butter. Add 4 finely chopped white cloves. Let it simmer on low heat for 3-4 minutes. Add milk and feel after the liquid is suitably tempered (max. 37 degrees).

Knead the liquid, salt, yeast and flour in a food processor for 10 minutes or knead well by hand. Set to rise for a minimum of 1 hour, preferably longer.

100 g room temperature butter

1 handful of chopped herbs (thyme, rosemary, oregano)

2 finely chopped garlic cloves

Boil the garlic for 3-4 minutes in 50 g of the butter. Let it cool, before mixing with the rest of the butter and herbs.

Roll out the dough into 30 × 60 cm. Spread the butter mixture over. Roll up and cut 2 cm thick slices and place on a plate with baking paper. Reheat for 1 hour with a clean towel. Then brush them with milk and put them in the middle of a preheated oven at 200 for 10-15 minutes.

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