Easiest Way to Make Award-winning Soupe de poireaux à la crème aillée

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Favorite Soupe de poireaux à la crème aillée. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Soupe de poireaux à la crème aillée, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soupe de poireaux à la crème aillée delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Soupe de poireaux à la crème aillée is Pour 2 - 3 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Soupe de poireaux à la crème aillée using 11 ingredients and 9 steps. Here is how you cook it.

Pour les soirées d’hiver, quoi de plus réconfortant que de déguster une #soupe qui peut s’avérer terriblement gourmande et délicieuse avec quelques #poireaux et un peu de #fromage.

Ingredients and spices that need to be Get to make Soupe de poireaux à la crème aillée:

1. 1 CS d’huile d’olive
2. 10 g lardons
3. 1 oignon
4. 2 pommes de terre
5. 2 poireaux entiers
6. 1 CC curry en poudre
7. 500 ml bouillon de volaille
8. au goût Sel et Poivre
9. 100 ml crème fraîche épaisse
10. 4 gousses d’ail
11. Mimolette

Instructions to make to make Soupe de poireaux à la crème aillée

1. Peler et émincer finement l’oignon, éplucher, essuyer et couper en gros dés les pommes de terre, fendre les poireaux dans la longueur, les laver à l’eau et les émincer
2. Dans un faitout, faire chauffer l’huile d’olive et y faire revenir les lardons +- 2-3 mn
3. Ajouter l’oignon et baisser le feu, laissez cuire +- 3 à 4 mn en remuant fréquemment et en grattant les morceaux attachés au fond de la casserole, jusqu’à ce que l’oignon soit tendre et translucide
4. Ajouter les poireaux et les pommes de terre, saupoudrer le curry en poudre, bien remuer, laisser cuire à feu doux +- 10 mn en remuant régulièrement
5. Verser le bouillon, mélanger, augmenter le feu et porter la soupe à ébullition avant de baisser le feu, saler, poivrer, remuer et couvrir
6. Laisser cuire à petits frémissements +- 30 mn, jusqu’à ce que les légumes soient tendres
7. Peler, dégermer, écraser les gousses d’ail à l’aide d’un presse-ail et mélanger la pulpe à la crème fraîche
8. A la fin de la cuisson, mixer la soupe, rectifier l’assaisonnement et ajouter la crème d’ail, poursuivre la cuisson +- 2 autres minutes
9. Verser la soupe dans des assiettes à soupe chaudes ou des bols, servir immédiatement avec éventuellement des croûtons et de la mimolette râpée

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