Potage Aux Poireaux Et Au Gingembre Leek Gin Recipes
POTAGE OF LENTILS AND GARBANZOS
Make and share this Potage of Lentils and Garbanzos recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 3h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a big pot, saute the onion, chorizo, and green pepper in olive oil until the onions are limp.
- Add in garlic and saute 2 minutes, stirring constantly.
- Add in flour and stir vigorously to mix the flour with the oil and vegetables in the pan.
- Add in the chicken broth, wine, tomatoes, lentils, garbanzos, salt, pepper, cumin, bay leaf, and cinnamon.
- Bring to a boil; decrease heat to low, and simmer for about 2 hours.
- About 15 minutes before serving, remove the bay leaf; stir in the lime juice and the cilantro.
- Add a little cornstarch mixed with water to thicken the soup slightly.
- Serve in bowls garnished with cilantro sprigs and lime wedges.
Nutrition Facts : Calories 329, Fat 3.6, SaturatedFat 0.8, Sodium 2031.1, Carbohydrate 56.5, Fiber 10.6, Sugar 8.6, Protein 19
"POTAGE AUX POIREAUX ET AU GINGEMBRE" : LEEK & GIN
I found this recipe in "Elle" magazine and just had to try it. This is a great comfort food recipe for cold & flu season, as it helps fight those bouts of the chills! It's also a nice recipe for dinner parties because, although it's a little time-consuming to prepare, it is easy to make, and is quite filling, so a little goes a long way. Hope you enjoy it!
Provided by frusakam
Categories European
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and peel the potatoes and cut into small chunks.
- Wash and chop leeks.
- Peel and chop ginger (I couldn't find whole ginger in the supermarket, so I just used regular ground ginger, 1 to 1-1/2 tsp, I think.) Cut or tear the bread into small pieces.
- Heat olive oil in a pan and add bread.
- Brown bread until just toasted.
- Move bread onto a paper towel-lined plate to absorb excess oil.
- Wash and chop chives (Here again, I just used dried chives as the store was out of fresh.).
- In a large saucepan, cook potatoes in the bouillon for 25 minutes.
- In a sautée pan, melt butter and stir in ginger.
- Then add the leeks and let sautée 8 minutes, stirring often.
- When the potatoes are ready, add the leeks and the bread to the saucepan.
- Mix well.
- Add salt and pepper to taste.
- Pour into soup bowls.
- Sprinkle with chives and serve topped with a spoonfull of sour cream.
Nutrition Facts : Calories 389.4, Fat 17.3, SaturatedFat 7.2, Cholesterol 20.2, Sodium 1212.9, Carbohydrate 49, Fiber 10.4, Sugar 8.6, Protein 15.4
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