Leek & Potato Soup



      2 Large Leeks
      2 Potatoes
      2 Celery Stalks
      1/4 Jalapeño Pepper
      2 Garlic Cloves
      1/2 tsp Salt
      A Pinch Black Pepper
      Bay Leaf
      2 TBSP Olive Oil
      3-4 Cups of Water
      3 TBSP Chopped Parsley


Chop the leek, potatoes, celery, garlic, and jalapeño. Place them in a baking tray. Sprinkle the spices, dry herbs, and olive oil. Cover with tin foil. Place in a 350F preheated oven for 30 minutes. Stir well and replace in the oven for 30 minutes more. Remove the Pepper corns, rosemary and bay leaf, transfer to a pot and add the water. Bring to boil and simmer for about 20 minutes until everything soften. Add the parsley and transfer to a blender. Blend and serve.



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Telephone: 1 (203)261-1817

Miscellaneous Info

We are located in Trumbull, CT. We cook "kosher style" with fresh ingredients and a healthy conscience. We deliver within a 20 mile radius or cook at your location anywhere you want to bring us.

Call: 1-203-261-1817

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