Peel the potatoes and carrots, dice them. Wash the leek, slice into half-centimetre rounds and lightly sauté in a saucepan with a little oil. Then add the carrots, potatoes and grated ginger and cover with water.
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Simmer for 45 minutes on medium heat, add salt and pepper to taste.
When done, blend with a hand mixer into a smooth cream. Serve topped with crumbled feta and a dusting of paprika With Fresco you can...
BLAST CHILL THE CREAM SOUP: you can make some extra cream soup that you can blast chill and keep in the fridge for a whole week, as fresh and tasty as if freshly made.
- Cream soup blast chilling time with Fresco: 1 hour 15 minutes
(straight from the hob, spread out to a thickness of 3-4 cm on a stainless steel pan)
SHOCK FREEZE THE CREAM SOUP: you can make some extra cream soup that you can shock freeze and keep in the freezer for up to 8 months. It's a good idea to shock freeze the cream soup in single portions using handy silicone muffin
moulds so you can take out just the necessary portion as required, without wasting any food.
- Cream soup shock freezing time with Fresco: 1 hour 40 minutes
(straight from the hob, in 3-4cm thick single-dose muffin moulds)
To regenerate the cream soup from the fridge, take the desired amount out of the fridge and regenerate it in a pot for about 5 minutes on medium-high heat.
To regenerate the cream soup from the freezer, take the desired amount out of the freezer and regenerate it in a pot with half a glass of water for about 15 minutes.