Potato Leek Soup Concentrate

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Wash the leek, cut into small cubes and sauté in the butter until colourless. Set aside and leave to cool. Cut the potatoes into pieces, cover with the broth, salt and cook. Mix the leek and potatoes and season with pepper. Pour into a Pacotizing® beaker, press down and smooth the surface.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) If necessary, Pacotize® twice the soup concentrate with 1200 g vegetable stock and season again with salt and pepper if necessary.
Tip: The potato and leek soup can be served hot in winter and cold on warm summer days.